This Jamie Oliver 15 Minute Meal Sticky Kicking Chicken is a spicy and fresh recipe, which includes skinless chicken thighs and watermelon. It’s the perfect 30-minute meal, bursting with flavor and crunch.
Jamie Oliver Sticky Kicking Chicken Ingredients
For the salad:
- 200g thin rice noodles
- Sesame oil
- 800g watermelon
- 2 little gem lettuces
- 1 handful radishes
- ½ bunch fresh mint
- ½ bunch fresh coriander
For the chicken:
- 8 skinless, boneless chicken thighs
- 1 tbsp Chinese five-spice
- Olive oil
- 2 tbsp sweet chilli sauce
- 2 tbsp sesame seeds
For the dressing:
- 2 tbsp low-salt soy sauce
- 1 tbsp fish sauce
- ½–1 fresh red chilli
- ½ thumb-sized piece ginger
- 2 spring onions
- 2 limes
- 1 small clove garlic
How To Make Jamie Oliver Sticky Kicking Chicken
- Soak the noodles: Submerge rice noodles in boiling water and set aside.
- Prep and cook chicken: On greaseproof paper, season chicken with salt, pepper, and five-spice. Bash to flatten, then cook in a hot pan with olive oil for 3–4 minutes per side until charred and cooked through.
- Drain and season noodles: Drain noodles and toss with sesame oil. Transfer to a large platter. Fry ¼ of the noodles in a separate pan until crisp.
- Assemble salad: Chop watermelon into chunks. Cut lettuces into wedges and halve radishes. Slice mint and coriander leaves. Scatter all on the noodle platter.
- Make dressing: In a blender, combine coriander stalks, soy, fish sauce, chilli, ginger, spring onions, sesame oil, lime juice, and crushed garlic. Blend until smooth.
- Finish chicken: Drain fat from pan, return chicken to heat, glaze with sweet chilli sauce, and toss in sesame seeds.
- Serve everything: Drizzle dressing over salad, toss to coat. Sprinkle over crispy noodles. Slice chicken and serve with extra coriander leaves.

Recipe Tips
- Can I use chicken breast instead? Yes, but thighs stay juicier and more flavorful.
- How to make it less spicy: Use less chilli or omit for a milder dish.
- What can I use instead of watermelon? Try mango or orange segments for sweetness.
- How to crisp the noodles: Only use a portion, fry in a dry pan, and don’t overcrowd.
- Can I prep ahead? You can pre-chop salad and mix dressing early, but cook chicken fresh.
What To Serve With Sticky Kicking Chicken
This dish is a complete meal, but here are a few great extras:
- Steamed edamame or sugar snap peas
- Chilled cucumber salad
- Jasmine or coconut rice
- Iced herbal tea or lime soda
How To Store Sticky Kicking Chicken
Refrigerate: Store chicken, salad, and dressing separately in airtight containers. Consume within 2 days.
Freeze: Chicken only — freeze cooked thighs without glaze. Reheat and glaze before serving.
Reheat: Warm chicken in a skillet or microwave until hot.
Sticky Kicking Chicken Nutrition Facts
- Calories: 694 per serving
- Protein: 38g
- Carbohydrates: 52g
- Fat: 34g
- Fiber: 6g
- Sugar: 14g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this vegetarian?
Yes, substitute chicken with tofu or tempeh and pan-fry with the same glaze.
Can I skip fish sauce?
Use extra soy sauce or a vegan fish sauce alternative.
Do I need a liquidizer?
It’s ideal for smooth dressing. Otherwise, chop finely and whisk together.
What kind of noodles should I use?
Thin rice noodles work best; you can also use vermicelli.
Jamie Oliver 15 Minute Meal Sticky Kicking Chicken
Course: DinnerCuisine: Asain-InspiredDifficulty: Easy4
servings10
minutes25
minutes694
kcalSpicy glazed chicken thighs served over a vibrant noodle and watermelon salad with a zesty herb dressing and crispy noodles.
Ingredients
8 boneless chicken thighs
1 tbsp five-spice
2 tbsp olive oil
2 tbsp sweet chilli sauce
2 tbsp sesame seeds
200g thin rice noodles
Sesame oil
800g watermelon
2 little gem lettuces
1 handful radishes
½ bunch mint, chopped
½ bunch coriander, chopped
2 tbsp soy sauce
1 tbsp fish sauce
½ red chilli
½ thumb ginger
2 spring onions
2 limes
1 garlic clove
Directions
- Soak noodles in boiling water, then drain and toss with sesame oil.
- Pound and season chicken, fry until golden.
- Fry ¼ noodles until crispy; set aside.
- Prep salad with watermelon, lettuce, radish, herbs.
- Blend dressing with soy, fish sauce, chilli, ginger, garlic, lime.
- Glaze chicken with chilli sauce, add sesame seeds.
- Dress salad, add crispy noodles, serve with sliced chicken.
Notes
- Use large frying pans to cook evenly.
- Glaze chicken last to avoid burning.
- Crisp noodles in small batches.
- Blend dressing just before serving for freshness.