Teriyaki Cornish Hens With Stir Fry Vegetables Recipes

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Steps:

• In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
• Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
• Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
• Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
• Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
• Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

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 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 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!

CORNISH HENS WITH ORANGE-TERIYAKI SAUCE

Steps:

• 1. Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade.
• 2. Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour.
• 3. Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

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.

ROASTED CORNISH HENS WITH VEGETABLES

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.