Teriyaki Cornish Hens With Stir Fry Vegetables Recipes

SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

Sheet Pan Teriyaki Chicken and Vegetables image

Sheet Pan Teriyaki Chicken is an easy one pan meal made with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.

Provided by Kelly Kwok

Time 40m

Number Of Ingredients 15

Ingredients

1 cup low sodium soy sauce
4-5 tablespoons honey (depending on how sweet you like it)
3 1/2 tablespoons rice wine vinegar
1 1/2 teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves (minced)
3/4 teaspoon grated ginger
1 tablespoon cornstarch
1/4 cup water
Salt and black pepper (to taste)
3 boneless skinless chicken breasts (cut in half lengthwise (about 1 1/2 pounds))
3 cups broccoli florets (about 2 bunches)
1 cup sliced carrots
Additional vegetables (optional)
1/4 cup edamame beans (1/4 cup pineapple chunks)
Green onions and sesame seeds for garnish

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

Easy Cornish Game Hens Teriyaki image

Submitted in a Garden Club Cookbook by the President of the Hiawatha Garden Club in Seattle, Washington, Mrs. N.J. Jackson. The hen marinates for 1 hour in this recipe and I included it in the time. This is a simple recipe to prepare.

Provided by Oolala

Categories Asian

Time 2h1m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup soy sauce
1/4 cup white wine
2 tablespoons sugar
1/2 teaspoon ginger
1 garlic clove, chopped
1 Cornish hen

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.

Nutrition Facts : Calories 273.2, Fat 4.1, SaturatedFat 1, Cholesterol 108.8, Sodium 5448.4, Carbohydrate 19.5, Fiber 0.9, Sugar 14.5, Protein 34.2

TERIYAKI VEGETABLES STIR-FRY

Teriyaki Vegetables Stir-Fry image

This recipe reminds me with "YAN CAN COOK SHOW". It's an Easy fast and healthy dish for those who enjoy cooking. You can make with your favorite vegetables.

Provided by Abeer0873

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons chopped fresh ginger
3/4 cup red capsicum
1 1/2 cups sliced carrots
15 baby corn
1 1/2 cups cauliflower
2 cups sliced zucchini
1/4 cup water
5 cups chopped cabbage
4 tablespoons teriyaki sauce
salt and pepper

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.

Nutrition Facts : Calories 89.2, Fat 5.3, SaturatedFat 0.8, Sodium 377, Carbohydrate 9.8, Fiber 2.8, Sugar 5.3, Protein 2.4

ROASTED CORNISH HENS WITH VEGETABLES

Roasted Cornish Hens with Vegetables image

Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

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.

Nutrition Facts :

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