Categories: Dinner

Ingredients

• 1 pound boneless skinless chicken breasts
• 1/4 cup plus 1 1/2 tablespoons low-sodium teriyaki sauce, divided
• 2 cups low-sodium chicken broth
• 2 cups water
• 2 teaspoons grated peeled ginger
• 2 garlic cloves, minced
• 7 oz. shiitake mushrooms, stems removed and caps thinly sliced
• 5 oz. uncooked soba noodles
• 2 teaspoons sesame oil
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 4 radishes, sliced
• 4 scallions, thinly sliced

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 a 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.

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