Instructions

1. For the marinade
2. Wash and rinse Cornish game hen under cold water and place in resealable bag. Set aside.
3. Whisk together all marinade ingredients in a small bowl and add to the resealable bag with game hen.
4. Place in refrigerator for at least 4 hours to marinade, tossing to coat every few hours.
5. Grilling the Game Hen:
6. Remove Cornish game hen from the refrigerator and let come to room temperature for 30 minutes.
7. Meanwhile, prepare your grill. Fill a chimney starter with coals and light underneath. Set aside until ready.
8. Clean and oil your grill grate to prevent sticking.
9. When the coals are ready, pour them onto one side of the grill so you can use indirect heat to grill birds.
10. Place Cornish hen on side with the coals for 1-2 minutes, per each side to achieve grill marks.
11. Once charring is finished, move the bird to the side of the grill without the coals so you can finish cooking the bird with indirect heat.
12. Cook bird for 35 additional minutes, flipping occasionally. Within the last 5-10 minutes, baste each side of the bird with Kikkoman teriyaki baste and glaze. (Cornish Game Hen is finished cooking when the internal temperature reaches 165 degrees.)
13. After grilling, let Cornish game hen rest for at least 15 minutes so the juices can redistribute into the meat.
14. For the Stir Fry Vegetables
15. Cook rice according to package directions and set aside.
16. Whisk together the soy sauce, sesame oil, garlic and ginger and set aside.
17. Heat a large skillet to medium high heat and add canola oil.
18. Add vegetables to the pan and stir fry for a few minutes until browned and cooked through.
19. Within the last minute of cooking, add in the sauce you set aside.
20. Remove from heat.
21. To prepare bowls:
22. Layer rice on the bottom of your bowl, add stir fry vegetables and top with sliced Cornish game hen.
23. Garnish with sliced green onions, if desired.