Asian Chicken Legs Recipe

• 4 x chicken drumsticks and 4 thighs (2 1/4 pounds), skin removed
• 1 x (15-oz) can whole baby corn, liquid removed, each ear cut in half
• 1 x (8-oz) can sliced water chestnuts, liquid removed
• 1 med red bell pepper, quartered, cored and cut in strips
• 3/4 c. bottled stir-fry sauce, preferably Korean style
• 1/2 c. minced onion
• 4 x strips fresh orange peel (about 3-by-1 inch each)
• 1 tsp fresh ginger Sliced scallions, for garnish, optional

1. Minced unsalted roasted cashews, for garnish, optional
2. Mix all ingredients, except scallions and cashews, in a 3-qt or possibly larger slow-cooker.
3. Cover and cook on high for 4 hrs or possibly on low for 7 to 9 hrs or possibly till chicken is tender.
4. Remove orange peel.
5. Carefully lift chicken onto serving platter.
6. Top with the sauce and vegetables.
7. Sprinkle with scallions and cashews if you like.

chicken, baby corn, water chestnuts, red bell pepper, stirfry sauce, onion, orange peel, ginger

Taken from cookeatshare.com/recipes/asian-chicken-legs-70214 (may not work)