Teriyaki Cornish Hens With Stir Fry Vegetables Food

TERIYAKI HENS WITH BOK CHOY

Steps:

• Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
• Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes.
• Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

TERIYAKI VEGETABLES STIR-FRY

Steps:

• In large pan add and stir-fry the first 8 ingredient in order for 6 minutes
• Add water and leave for 2 minutes .
• Add cabbage and stir-fry for 6 minutes until tender.
• Add the teriyaki sauce and salt and pepper. Stir for another 1 minutes
• Your side dish is ready . enjoy.

EASY CORNISH GAME HENS TERIYAKI

Steps:

• Combine first 5 ingredients for the sauce and marinate the hen in the sauce for 1 hour, turning to coat.
• Bake in a 325 degree oven for 1 hour and baste with the marinade sauce 2-3 times while cooking.
• Cut the hen in half to serve.

TERIYAKI CORNISH HENS WITH STIR-FRY VEGETABLES

Steps:

• Preheat oven to 450 degrees. Generously pour olive oil on tops of cornish hens. Season cornish hens with paprika, garlic powder, seasoning salt, and black pepper. Be sure to season both the backside and breast side, as well as inside the cornish hens. With your hands, massage the seasonings into the skin of the hen.
• Place the hens in a shallow roasting pan, and place in the oven, uncovered, for 1 hour and 30 minutes. (or according to the cooking instructions.)
• 5-10 minutes before removing the cornish hens from the oven, pull out the roasting pan. Thoroughly baste the hens with the teriyaki sauce and place back into the oven for 3 minutes. Remove the pan and repeat the basting process. Return hens to the oven for an additional 3 minutes. When hens are ready, set them aside to cool.
• In a medium-sized bowl, add soy sauce, brown sugar, sesame oil, ground ginger, garlic, and honey. Mix until all ingredients are well incorporated. Pour 1/3 of the mixture into a smaller bowl. (This will be added to the vegetables later.) The remaining 2/3 will be used for basting the hens, after cooking.
• In a wok or large skillet, sauté the onion, garlic, and ginger on medium heat until translucent. Then remove from the pan. (Place in a small bowl and set aside.) Turn to high heat and add a tablespoon of olive oil.
• Add celery and carrots and cook for 1-2 minutes. Pour the chicken broth into the pan. Then add the cabbage and snow peas. Add bean sprouts and mushrooms. Add teriyaki sauce mixture to the vegetables and stir. Cook for 1-2 additional minutes, then remove the pan from heat. Season with salt, if desired.
• Plate the cornish hens and vegetables. Enjoy!