June 24, 2025
Chicken & Radish Udon Stir-Fry with Chimac Caramel Sriracha Sauce
Chicken & Radish Udon Stir-Fry with Chimac Caramel Sriracha Sauce
A bold, flavour-packed stir-fry with juicy chicken, crisp radishes, and chewy udon in a glossy caramel Sriracha sauce. Ready in under 30 minutes.
Print Pin RateServings: 4
Calories
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Protein
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Ingredients
For the stir-fry
- 400 g skinless chicken thighs Cut into bite-sized strips
- 2 tbsp Neutral oil (sunflower or groundnut)
- 300 g Udon noodles (vacuum-packed fresh or cooked)
- 1 1 small bunch radishes Sliced into thin rounds (leaves reserved if fresh)
- 2 Spring onions Finely sliced
- 1 Thumb-sized piece of ginger peeled and finely grated
- 2 cloves garlic finely chopped
- 1 tbsp light soy sauce
- A small handful fresh coriander leaves
For the Chimac Caramel Sriracha sauce:
- 2 tbsp light brown sugar
- 1 tbsp honey
- 1 tbsp dark soy sauce
- 2 tbsp Sriracha (or to taste)
- 1 tbsp rice vinegar
- 1 tbsp 1 tbsp gochujang (optional, for depth)
- 1 tbsp toasted sesame oil
Instructions
Make the sauce
- In a small pan over medium heat, melt the sugar with 1 tablespoon of water until it begins to bubble and caramelise lightly (about 2-3 minutes).
- Add the honey, soy, Sriracha, rice vinegar, and gochujang if using.
- Stir gently and let it thicken slightly (another 1-2 minutes)
- Finish with the sesame oil.
- Set aside
Cook the chicken
- Heat the oil in a wide wok or large frying pan over high heat.
- Add the chicken and let it take on colour without moving it too much at first.
- After 3-4 minutes, turn and cook through, about 6-8 minutes in total.
- Remove to a warm plate.
Stir-fry the vegetables
- In the same pan, add a little more oil if needed.
- Stir in the ginger and garlic, letting them sizzle for 30 seconds.
- Add the radishes and most of the spring onion.
- Stir-fry briefly, and the radishes should stay crispy-tender
Combine
- Return the chicken to the pan.
- Add the noodles, breaking them up gently with tongs or chopsticks.
- Pour the caramel Sriracha sauce over the mixture and toss everything together until glossy and hot through (about 2 minutes).
Finish and serve
- Scatter with coriander, reserved radish leaves (if fresh and tender), and the remaining spring onion.
- Serve immediately, letting the noodles glisten in the spicy-sweet sauce.