Chicken Yakitori With Noodles

• 1/2 cup plus 3 tablespoons reduced-sodium soy sauce, divided
• 1/3 cup vegetable broth
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 3 cups fresh broccoli florets
• 4 quarts water
• 5 packages (3 ounces each) ramen noodles
• 3 garlic cloves, minced
• 1 tablespoon sesame oil
• 2 tablespoons sake
• 4 green onions, thinly sliced

1. In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade.
2. Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once.
3. In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender.
4. Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat.
5. Heat reserved marinade; drizzle over yakitori and noodles.

soy sauce, vegetable broth, honey, garlic, ground ginger, chicken breasts, fresh broccoli florets, water, ramen noodles, garlic, sesame oil, sake, green onions

Taken from www.tasteofhome.com/recipes/chicken-yakitori-with-noodles/ (may not work)