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° for 25 minutes or until the thermometer registers 180°.
I thought that the sauce had a really good taste. I chose to cook the hens in a roasting pan and basted the glaze over the hens during cooking. They were very tender. I also left the skin on during cooking because I feared the same problem with the hens falling apart.
This was very very good. I did have a problem splitting and skinning the hens though. Once I removed the skin, the thigh and leg poriton did not stay attached to the breast portion. The skin was what held them together and without it, it didn't hold. I ended up with quartered hens instead of halves but this was fine as it didn't affect the flavour. I served it was Steamed Ginger-Garlic Carrots (Cooking Light) and Basmati Rice tossed with Cilantro.
The orange flavor was not noticeable except on a couple areas of the hen. Needed to cook closer to an hour. Will probably try again but will need to adjust to make orange flavor more noticeable. May try it grilled or broiled and definately will need to baste the meat with the sauce to get that flavor going.
Good company meal for close friends (someone you're not trying to impress) or a family meal that's a step above the norm.