3\/4 C. fresh orange juice (about 3 oranges)
\n2 T. minced peeled fresh ginger
\n1 T. low-sodium soy sauce
\n2 T. honey
\n1 T. water
\n2 tsp. cornstarch
\n2 (1 1\/2-lb.) Cornish hens, skinned and halved
\nCooking spray
\n1\/2 tsp. salt
\n1\/2 tsp. ground ginger<\/p>\n
Preheat oven to 475\u00b0. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly. Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475\u00b0 for 25 minutes or until the thermometer registers 180\u00b0.<\/p>\n
Yield: 4 servings
\nCalories: 188
\nFat: 3.8g
\nFiber: 0.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
3\/4 C. fresh orange juice (about 3 oranges) 2 T. minced peeled fresh ginger 1 T. low-sodium soy sauce 2 T. honey 1 T. water 2 tsp. cornstarch 2 (1 1\/2-lb.) Cornish hens, skinned and halved Cooking spray 1\/2 tsp. salt 1\/2 tsp. ground ginger Preheat oven to 475\u00b0. Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring…<\/p>\n