Cornish hens with orange teriyaki sauce

 

INGREDIENTS

1/2 cup soy sauce

1/2 C orange juice

2 tablespoons rice wine vinegar

1/4 cup mirin or other sweet rice cooking wine

3/4 cup brown sugar

2 medium cloves garlic, minced (about 2 teaspoons)

1 teaspoon grated fresh ginger

1/2 teaspoon crushed dried red pepper (preferably Korean kochukaru, see note above)

2 teaspoons toasted sesame oil

1 tablespoon corn starch

1/4 cup finely sliced scallions

DIRECTIONS

1.

Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Transfer to a bowl and allow to cool for 5 minutes.

I also broiled some tomatoes with salt, pepper, Romano Cheese, bread crumps and butter for 5 minutes.  Ps Just in case you didn't know, parchment paper can catch on fire under the broiler.