Kikkoman Recipes

Mediterranean Glazed Chicken

6 boneless chicken breast halves
1/2 cup Kikkoman Teriyaki Baste & Glaze
1 tablespoon balsamic vinegar
1/2 teaspoon fennel seed, crushed
1/2 teaspoon grated fresh orange peel

Rinse chicken under cold running water and pat dry with paper towels. Combine teriyaki baste & glaze, vinegar, fennel and orange peel; brush chicken with mixture.

Cook chicken on grill 4 to 5 inches from hot coals 15 minutes, or until no longer pink in center, turning over and brushing every 5 minutes with remaining teriyaki baste & glaze mixture. Makes 6 servings

Maui Sunset Grill

4 fish steaks (halibut, sea bass or salmon), about 3/4 inch thick
1/2 cup Kikkoman Teriyaki Marinade & Sauce
2 tablespoons papaya nectar
1 tablespoon chopped fresh cilantro
1 teaspoon vegetable oil
Nonstick cooking spray
Maui Sunset Sauce
1/4 cup chopped macadamia nuts or toasted almonds

Place fish steaks in single layer in large shallow pan. Blend teriyaki marinade & sauce, papaya nectar, cilantro and oil; pour over fish. Turn fish over to coat both sides. Refrigerate 45 minutes, turning fish over occasionally.

Meanwhile, coat grill rack with cooking spray; place 4 to 6 inches from hot coals.
Reserving 1/3 cup marinade, remove fish and place on rack. Cook 3 minutes on each side, or until fish flakes easily with fork.

Remove to serving platter; keep warm while preparing Maui Sunset Sauce. To serve, spoon sauce over fish steaks and sprinkle with nuts. Makes 4 servings

Maui Sunset Sauce: Combine 1/3 cup reserved marinade, 1/3 cup papaya nectar, 1/4 cup water, 1-1/2 teaspoons cornstarch and 1 teaspoon sugar in small saucepan. Cook, stirring, over medium heat until mixture boils and thickens slightly.

Lion's Head Meatballs

6 large bok choy cabbage leaves, washed
Warm water
3/4 pound ground beef
1/2 pound ground pork
1/2 pound imitation crab meat, flaked
2 tablespoons chopped green onions
2 teaspoons minced fresh ginger root
1/3 cup plus 1 tablespoon Kikkoman Stir-Fry Sauce, divided

Remove stems from bok choy; chop enough to measure 1 cup and set aside.
Place leaves in 9 x 13-inch microwave-safe baking dish; add enough warm water to fill half of dish. Cover dish; microwave on High 5 minutes.

Uncover; drain. Cool leaves with cold water; drain. Lay leaves out flat on paper towels; set aside. Thoroughly combine beef, pork, crab, bok choy stems, green onions, ginger and 1/3 cup stir-fry sauce. Divide mixture equally into 6 portions. Shape each portion into large ball; enclose in 1 bok choy leaf and place in 9 x 13-inch microwave-safe baking dish.

Cover dish; microwave on medium-high (70%) 6 minutes. Uncover; brush tops of meatballs lightly with remaining 1 tbsp. stir-fry sauce. Cover; microwave on Medium-high (70%) 7 minutes longer. Serve immediately. Makes 4 to 6 servings

Marmalade Glazed Chicken

3 pounds chicken legs and wings
1/2 cup Kikkoman Soy Sauce
1/3 cup orange marmalade
2 teaspoons prepared mustard
1 clove garlic, pressed

Place chicken, skin side up, in single layer in shallow baking pan. Combine remaining ingredients; brush on chicken. Bake at 350º. 1 hour, or until tender, brushing with sauce every 15 minutes. Makes 4 to 6 servings

Marco Polo's Linguine & Clams

1 pound uncooked linguine
2 cans (6.5 oz. each) minced clams
1 tablespoon vegetable oil
1 bunch green onions and tops, chopped
3 large cloves garlic, minced
3 tablespoons Kikkoman Soy Sauce
1 tablespoon dry sherry
3 tablespoons minced fresh cilantro

Cook linguine according to package directions, omitting salt; drain. Meanwhile, reserving liquid, drain clams. Add enough water to reserved clam liquid to measure 1-2/3 cups.

Heat oil in hot skillet over medium heat. Add green onions and garlic; sauté 2 minutes. Stir in clam liquid mixture, soy sauce and sherry; bring to boil. Cover and simmer 5 minutes. Stir in clams and cilantro; heat through. Serve clams and sauce over linguine. Makes 6 servings

Maple-Glazed Hens

3 fresh or thawed Rock Cornish hens
2/3 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons maple-flavored syrup
2 teaspoons onion powder
1/2 teaspoon grated fresh orange peel

Remove and discard giblets from hens; cut lengthwise in half and rinse under cold water. Drain well and pat dry with paper towels. Place halves, skin side down, on rack in shallow foil-lined baking pan.

Combine teriyaki baste & glaze, syrup, onion powder and orange peel; brush hens with mixture. Bake in 375º oven 20 minutes. Turn hens over; brush thoroughly with remaining glaze mixture. Return to oven and bake 30 minutes longer, or until hens are tender. Makes 4 to 6 servings

Hawaiian Chicken Teriyaki

3 pounds frying chicken pieces
2/3 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup pineapple juice
1 tablespoon brown sugar, packed
2 teaspoons ginger juice

Place chicken pieces in large plastic food storage bag. Combine teriyaki sauce, pineapple juice, brown sugar and ginger juice. Remove and reserve 1/4 cup sauce mixture; refrigerate until ready to use. Pour remaining sauce mixture into bag over chicken. Press air out of bag; close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally.

Remove chicken from marinade; discard marinade. Place chicken on grill 6 to 8 inches from hot coals. Cook 40 minutes, or until chicken is no longer pink near bone, turning pieces over frequently and brushing with reserved sauce mixture during last 5 minutes of cooking time.

Or, broil 8 inches from heat source 20 minutes. Turn pieces over, brush with reserved sauce mixture. Continue broiling 20 minutes longer, or until chicken is no longer pink near bone. Makes 4 servings

Note: Press enough peeled fresh ginger root pieces through garlic press to measure 2 teaspoons.

Grilled Teriyaki Turkey with Peppers

2 turkey breast tenderloins, about 1-1/4 pounds
2 green bell peppers, seeded and quartered lengthwise
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 tablespoon minced serrano chilies
2 teaspoons brown sugar, packed
1/2 teaspoon dried oregano leaves, crumbled
1 large clove garlic, pressed

Carefully cut each tenderloin equally in half lengthwise, parallel to cutting board; place with bell peppers in large plastic food storage bag. Thoroughly mix remaining 5 ingredients. Remove and reserve 2 tbsp. mixture.

Pour remaining mixture over tenderloins and peppers. Press air out of bag; close top securely. Refrigerate 4 hours; turn bag over occasionally.

Remove tenderloins and peppers from marinade; discard marinade. Cook tenderloins on grill 5 inches from medium-hot coals 8 to 10 minutes, or until tender, turning over occasionally. During last 6 minutes of cooking time, add peppers and cook 3 minutes on each side, or until soft and browned; brush occasionally with reserved marinade.

Or, broil tenderloins and peppers 4 to 5 inches from heat about 5 minutes on each side, or until turkey is tender. Brush peppers once with reserved marinade. Makes 4 servings

Gourmet Shrimp & Pasta

1 pound large shrimp or prawns
1/3 cup plus 3 tbsp. Kikkoman Gourmet Teriyaki Quick & Easy Marinade, divided
1 small red bell pepper, diced
3 green onions, sliced, separating whites from top
2 tablespoons vegetable oil
8 ounces vermicelli, cooked
1/4 cup white wine vinegar

Peel and devein shrimp. Place in large plastic food storage bag; pour in 1/3 cup quick & easy marinade. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Marinate 20 minutes, turning over once; drain.

Sauté bell pepper, whites of green onions and shrimp 2 minutes in hot oil in large skillet over medium-high heat.
Add vermicelli, green onion tops, vinegar and remaining 3 tbsp. quick & easy marinade. Cook and toss pasta to coat and heat through. Makes 4 servings

Burgundy Beef Stew

1/3 cup all-purpose flour
1/2 teaspoon garlic powder
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
2 tablespoons vegetable oil
1-1/4 cups burgundy wine
1/3 cup Kikkoman Soy Sauce
1 bay leaf
1-1/2 teaspoons dried thyme leaves, crumbled
1 pound carrots, cut into 1-inch pieces
1 pound small boiling onions
3/4 pound fresh mushrooms
2/3 cup coarsely chopped fresh parsley
Hot cooked egg noodles

Combine flour and garlic powder in small bowl; divide mixture in half. Coat beef with one-half of flour mixture. Brown beef in hot oil in Dutch oven or large, heavy saucepan. Pour in 2/3 cup water and next 4 ingredients. Cover pan; bring to boil.

Reduce heat; simmer 1 hour and 10 minutes. Add carrots, onions and mushrooms; cover and simmer 30 minutes. Meanwhile, blend remaining flour mixture and 1/2 cup water. Stir into meat mixture; return to boil and cook until slightly thickened. Discard bay leaf. Stir in parsley; serve over noodles. Makes 6 to 8 servings

Teriyaki-Lemon Glazed Chicken

3-pound broiler-fryer chicken, quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce
Teriyaki-Lemon Glaze

Rinse chicken under cold water; pat dry with paper towels. Pour teriyaki sauce over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Refrigerate 8 hours or overnight, turning bag over occasionally. Prepare Teriyaki-Lemon Glaze; keep warm.

Place chicken on grill 6 inches from hot coals and cook 40 to 45 minutes, or until no longer pink near bone, turning pieces over frequently. (Or, place chicken on rack of broiler pan. Broil 5 to 7 inches from heat source 45 minutes, or until no longer pink near bone, turning over frequently.) To serve, spoon 2 to 3 tablespoonfuls Teriyaki-Lemon Glaze over each chicken quarter.

Teriyaki-Lemon Glaze: Combine 1/4 cup sugar, 2 tbsp. Kikkoman Teriyaki Marinade & Sauce, 1 teaspoon grated fresh lemon peel, 1 tbsp. lemon juice, 4 teaspoons cornstarch, 1/4 teaspoon dried thyme leaves, crumbled, and 1/2 cup water in small saucepan. Cook, stirring, until sauce boils and thickens.

Broiled Chicken with Avocado Salsa

1 medium-size ripe avocado
1 medium tomato, diced
1 green onion and tops, minced
1 tablespoon minced fresh cilantro
3 tablespoons Kikkoman Less Sodium Soy Sauce, divided
1 teaspoon lemon juice
1/8 teaspoon hot pepper sauce
4 boneless chicken breast halves
1 clove garlic, pressed

Cut avocado in half; discard seed and peel. Coarsely mash avocado; gently combine with tomato, green onion, cilantro, 1 tbsp. less sodium soy sauce, lemon juice and hot pepper sauce. Cover and set aside.

Place chicken breasts, skin side down, on rack in broiler pan. Combine remaining 2 tbsp. less sodium soy sauce and garlic; brush chicken with half of mixture. Broil chicken 5 inches from heat source 8 minutes.

Turn chicken over; brush with remaining soy sauce mixture. Broil 6 to 7 minutes longer, or until chicken is no longer pink in center. Serve with avocado salsa. Makes 4 servings

Broccoli Beef Stir-Fry

1/2 pound boneless tender beef steak
1 tablespoon cornstarch
4 tablespoons Kikkoman Soy Sauce, divided
1 teaspoon sugar
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 pound fresh broccoli
4 teaspoons cornstarch
3 tablespoons vegetable oil, divided
1 onion, chunked
Hot cooked rice

Cut beef across grain into thin slices. Combine 1 tbsp. each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes.

Meanwhile, remove flowerets from broccoli; cut in half lengthwise. Peel stalks; cut crosswise into 1/8-inch slices. Combine 4 teaspoons cornstarch and remaining 3 tbsp. soy sauce with 1-1/4 cups water.

Heat 1 tbsp. oil in large skillet or wok over high heat. Add meat and stir-fry 1 minute; remove from pan. Heat remaining 2 tbsp. oil in same pan. Add broccoli and onion; stir-fry 4 minutes, or until vegetables are tender-crisp. Stir in meat and soy sauce mixture; bring to boil. Cook and stir only until sauce thickens. Serve immediately over rice. Makes 4 servings

Bourbon Teriyaki Chicken

3/4 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons bourbon whiskey
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 medium eggplant
3 pounds frying chicken pieces

Combine teriyaki baste & glaze, whiskey, pepper and cinnamon. Remove stem from eggplant and partially peel lengthwise to form stripes. Cut eggplant lengthwise into 6 or 8 wedges. Place wedges in large bowl; cover with water and let stand 30 minutes. Remove and pat dry with paper towels.

Place eggplant with chicken on grill 6 inches from hot coals. Cook 30 to 35 minutes, or until chicken is no longer pink in center and eggplant is tender, turning chicken and eggplant over occasionally and brushing frequently with baste & glaze mixture. Makes 4 to 6 servings

Black Pepper Pork with Ramen Noodles

3/4 pound boneless lean pork
2 cloves garlic, minced
1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
2 packages (about 3 oz. each) dry ramen noodle soup
2 tablespoons vegetable oil, divided
1 medium onion, thinly sliced
4 cups (8 oz.) broccoli florets
1/2 teaspoon black pepper
1 teaspoon Oriental sesame oil

Cut pork across grain into 1/2-inch wide strips; coat with mixture of garlic and 1 tbsp. stir-fry sauce. Let stand 15 minutes. Meanwhile, cook noodles only in 2 quarts boiling water 2 minutes; drain. Rinse with cold water, drain thoroughly. Heat 1 tbsp. vegetable oil in hot wok or large skillet over high heat.

Add pork and stir-fry 1-1/2 minutes; remove. Reduce heat to medium-high; heat remaining 1 tbsp. vegetable oil in same pan. Add onion; stir-fry 1 minute. Add broccoli and 2 tbsp. water; stir-fry 3 minutes.

Stir in pork, noodles, remaining 1/3 cup stir-fry sauce and pepper; cook, stirring well, until all ingredients are coated with sauce. Remove from heat; add sesame oil and toss well to combine. Makes 4 servings

Chicken Lo Mein

2 boneless, skinless chicken breast halves, cut into thin strips
1 tablespoon Kikkoman Stir-Fry Sauce
1/4 pound angel hair pasta (capellini)
1/3 cup Kikkoman Stir-Fry Sauce
2 tablespoons vegetable oil, divided
1/4 pound fresh snow peas, julienned
1 large carrot, julienned
1/8 teaspoon salt
2 teaspoons sesame seed, toasted

Coat chicken with 1 tbsp. stir-fry sauce. Let stand 30 minutes. Meanwhile, cook pasta, omitting salt. Drain; rinse to cool and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 tbsp. water. Heat 1 tbsp. oil in hot wok or large skillet over high heat.

Add chicken and stir-fry 2 minutes; remove. Heat remaining oil in same pan. Add peas and carrot; sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Makes 4 servings

Chicken & Onion Kabobs

1 pound boneless, skinless chicken thighs
3/4 cup Kikkoman Roasted Garlic & Herbs, Toasted Sesame,
Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
1 red onion, peeled and chunked
6 (10-inch) metal or bamboo skewers

Cut chicken into 2-inch square pieces. Pour quick & easy marinade over chicken in large plastic food storage bag with onion. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once.

Thread chicken and onion alternately onto skewers, leaving space between pieces. Grill or broil 5 inches from heat source 7 minutes. Turn over; brush with fresh marinade. Cook 5 minutes longer, or until chicken is no longer pink in center. Soak bamboo skewers in water 30 minutes to prevent burning. Makes 4 servings

California Chicken Florentine

3 large whole chicken breasts, halved and boned
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons dry white wine
1 package (10 oz.) frozen chopped spinach, thawed and well drained
4 tablespoons dairy sour cream, divided
2 teaspoons Kikkoman Less Sodium Soy Sauce
1/4 teaspoon ground nutmeg
2-1/2 teaspoons cornstarch

Place chicken breasts between sheets of waxed paper; pound gently and evenly until about 1/2 inch thick. Combine 3 tbsp. less sodium soy sauce and wine in large shallow pan. Add chicken; turn over to coat both sides. Marinate 30 minutes; turn pieces over once or twice.

Meanwhile, combine spinach, 2 tbsp. sour cream, 2 teaspoons less sodium soy sauce and nutmeg. Remove chicken from marinade; reserve marinade. Spoon 1 rounded tbsp. spinach mixture lengthwise along center of each breast. Roll chicken over filling, lengthwise, and secure with string in 3 places. Place breasts, seam side down, in single layer in lightly greased baking pan.

Bake at 350° 30 minutes, or until chicken is tender; brush occasionally with reserved marinade during first 20 minutes of cooking. Remove chicken to serving platter; keep warm. Combine pan juices with remaining marinade; add enough water to measure 3/4 cup.

Combine mixture with cornstarch in saucepan. Bring to boil; cook and stir until slightly thickened. Remove from heat and stir in remaining sour cream. To serve, remove strings and cover chicken with sauce. Makes 4 to 6 servings

Buddha's Delight

1 package (14 to 16 oz.) firm tofu, rinsed and drained
1 can (20 oz.) pineapple chunks
1/2 cup Kikkoman Stir-Fry Sauce
2 tablespoons vegetable oil, divided
1 clove garlic, minced
1 package (16 oz.) frozen vegetable medley of choice
1/2 cup roasted salted cashews
Hot cooked rice

Cut tofu horizontally in half; separate and drain on layers of paper towels 10 minutes. Drain pineapple; reserve 2 tbsp. juice. Blend reserved juice with stir-fry sauce. Heat 1 tbsp. oil in hot large, non-stick skillet over medium heat. Fry tofu halves 4 minutes on each side, or until golden brown. Remove tofu; cool slightly and cut into 1-inch cubes.

Heat remaining 1 tbsp. oil in same pan over high heat. Add garlic and frozen vegetables; stir-fry 3 minutes. Add pineapple, tofu and stir-fry sauce mixture; cook, stirring, about 2 minutes, or until sauce boils and all pieces are evenly coated with sauce. Sprinkle with cashews and serve over rice. Makes 4 servings

Calypso Salmon With Mango Salad

1/2 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
4 salmon filets, about 6 ounces each
2 ripe mangos, peeled and cut into 1/2-inch cubes
1/2 cup diced red bell pepper
1/2 teaspoon grated fresh orange peel
1 tablespoon orange juice
Island Dressing

Pour less sodium teriyaki sauce over salmon in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Refrigerate 1 hour, turning bag over once. Meanwhile, combine mangos, bell pepper, orange peel and juice in bowl; cover and refrigerate. Prepare Island Dressing.

Broil or grill salmon 4 minutes. Turn salmon over; cook 3 minutes longer, or until fish flakes easily with fork. Divide mango salad evenly onto 4 individual serving plates. Place salmon on top and drizzle dressing over salmon and salad.

Island Dressing: Combine 1/2 cup plain, low fat yogurt, 1/4 teaspoon grated fresh orange peel, 1 tbsp. orange juice, 1-1/2 teaspoons Kikkoman Less Sodium Teriyaki Marinade & Sauce, 1 teaspoon honey and 1/8 teaspoon ground all-spice; blend well. Cover and refrigerate. Makes 4 servings

Caribbean Lemon Chicken

3-pound broiler-fryer chicken, quartered
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1 teaspoon grated fresh lemon peel
1 tablespoon lemon juice
2 teaspoons hot pepper sauce
1/4 teaspoon ground cinnamon

Place chicken quarters in large plastic food storage bag. Combine teriyaki sauce, lemon peel and juice, pepper sauce and cinnamon; pour into bag over chicken. Press air out of bag; close top securely. Turn over several times to coat chicken. Refrigerate 8 hours or overnight, turning bag over occasionally.

Remove chicken from marinade; discard marinade. Place chicken on grill 5 to 7 inches from hot coals. Cook about 40 to 50 minutes, or until chicken is no longer pink near bone, turning pieces over frequently. Or, place chicken on rack in broiler pan. Broil 5 to 7 inches from heat 20 to 25 minutes on each side, or until chicken is no longer pink near bone. Makes 4 servings

Caribbean Shrimp Kabobs

1/3 cup Kikkoman Teriyaki Baste & Glaze
1/4 teaspoon grated fresh lime peel
1 tablespoon fresh lime juice
Dash black pepper
1 green bell pepper
1 red bell pepper
1 pound fresh or thawed medium-size shrimp or prawns, peeled and deveined
4 (15-inch) metal skewers

Combine teriyaki baste & glaze, lime peel and juice and black pepper. Cut each bell pepper into 24 squares; thread alternately with shrimp on skewers, leaving space between pieces. Place skewers on grill 4 to 5 inches from hot coals; brush with teriyaki glaze mixture.

Cook 4 minutes; turn kabobs over and brush with remaining teriyaki glaze mixture. Cook 4 minutes longer, or until shrimp are pink. or, place skewers on rack of broiler pan; brush with teriyaki glaze mixture. Broil 3 minutes. Turn kabobs over; brush with remaining teriyaki glaze mixture. Broil 3 minutes longer, or until shrimp are pink. Makes 4 servings

Black Pepper Beef Stir-Fry

3/4 pound boneless tender beef steak (sirloin, rib eye or top loin), 3/4 to 1 inch thick
5 tablespoons Kikkoman Stir-Fry Sauce, divided
1 large clove garlic, minced
1/4 teaspoon black pepper
3 tablespoons vegetable oil, divided
2 medium-size green, red or yellow bell peppers, cut into 1-inch squares
1 medium onion, cut into 1-inch squares

Cut beef across grain into thin slices, then into 1-inch squares. Combine 2 tbsp. stir-fry sauce and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine remaining 3 tablespoons stir-fry sauce and black pepper.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 tablespoons oil in same pan. Add bell peppers and onion; stir-fry 3 minutes longer. Add beef and stir-fry sauce mixture; cook and stir only until beef and vegetables are coated with sauce and heated through. Makes 4 servings

Black Bean Beef & Peppers

1/2 pound boneless tender beef steak
1 teaspoon cornstarch
1 teaspoon Kikkoman Soy Sauce
3 tablespoons vegetable oil, divided
1/2 onion, chunked
1/2 green bell pepper, chunked
1/2 red bell pepper, chunked
3 tablespoons Kikkoman Black Bean Sauce with Garlic

Slice beef across grain into thin strips. Coat with mixture of cornstarch and soy sauce. Heat 2 tbsp. vegetable oil in wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove.

Heat remaining 1 tbsp. oil in same pan. Add onion and bell peppers; stir-fry 2 minutes. Add beef, black bean sauce and 2 tbsp. water; cook and stir until pieces are evenly coated. Makes 4 servings

Real-Easy Roasted Garlic Chicken

1/3 cup Kikkoman Roasted Garlic Teriyaki Marinade & Sauce
2 tablespoons red wine
1/2 teaspoon dried oregano leaves, crumbled
4 boneless chicken breast halves

Combine roasted garlic teriyaki sauce, wine and oregano; pour over chicken in 9-inch square baking pan, turning over to coat both sides with sauce. Arrange chicken, skin side down, in single layer.

Bake in 350° oven 10 minutes. Turn chicken over and brush with pan juices. Bake 20 minutes longer, brushing with pan juices after 10 minutes. Preheat broiler. Broil chicken in same pan 5 minutes, or until chicken is golden brown and no longer pink in center, brushing once with pan juices. Makes 4 servings