Teriyaki Hens with Bok Choy

Total Time:
40 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 Cornish game hens (about 11/2 pounds each), halved
  • Kosher salt and freshly ground pepper
  • 3/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1 2 -inch piece ginger, peeled and sliced
  • 2 small red chile peppers, halved (remove seeds for less heat)
  • 1 bunch scallions
  • 1 grapefruit, halved
  • 1 medium head bok choy, thinly sliced
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sesame seeds, toasted, for garnish
Directions
  • 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.

  • Photograph by Antonis Achilleos


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