Teriyaki Chicken and Soba Noodles

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ⅝ full breast (both fillets) or 378g

• Teriyaki sauce

  Ready-to-serve

  100g

• Chicken broth soup

  Low sodium, canned

  2 cup or 480g

• Water

  Plain, clean water

  2 cup or 473g

• Ginger

  Spices, ground

  2 tsp or 4g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mushrooms

  Shiitake, raw

  35 mushroom or 665g

• Carrots

  Raw

  3 medium or 183g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Japanese noodles

  Soba, dry

  5 oz or 142g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Basil

  Fresh

  2 ¼ tbsp, chopped or 6g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Radishes

  Raw

  4 medium or 18g

Directions

1. Marinate chicken in 1/4 cup teriyaki sauce for 20 minutes.
2. Preheat an oiled grill or grill pan. Grill chicken over medium heat, turning once, for 15 minutes or until cooked through. Transfer to cutting board, and tent with foil; let stand.
3. Combine broth, water, ginger, garlic, and remaining 1 1/2 tablespoon teriyaki sauce in a saucepan; bring to a boil. Add mushrooms, carrots, and scallions; simmer for 10 minutes.
4. Boil soba for 4 minutes or until just tender. Drain and divide among serving bowls. Stir sesame oil, basil, and cilantro into broth; divide among bowls. Slice chicken, and add to bowls along with radishes.