cup thick teriyaki sauce, plus additional for slaw
tablespoon minced fresh ginger
tablespoons rice vinegar
tablespoon Wasabi powder
package coleslaw (16 ounces)
red bell pepper, grated
Scallions and carrots, decoratively cut to garnish, optional
Prepare grill. Tuck hens' wings under, and tie legs together.
To make glaze, in a small bowl stir together teriyaki sauce, ginger and 1 tablespoon of rice vinegar. Brush hens on all sides with half the glaze. Cover and grill for about 40 minutes total, until firm and cooked through, brushing with glaze occasionally during cooking.
To make slaw, in a large bowl blend together wasabi powder, mayonnaise and remaining 4 tablespoons rice. Add coleslaw and red pepper and toss well. Season to taste with teriyaki sauce.
To serve, divide slaw among 4 plates. Top each with 1 Cornish hen and garnish with scallions and carrots, if desired.
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat33.8g (0%)
Saturated Fat 6g (0%)
Trans Fat 0g
Total Carbohydrate16g (0%)
Dietary Fiber 1g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.