Asian Chicken Legs


4 each chicken drumsticks and thighs (about 2 1/4 lbs), skin removed
1 can (15 oz.) whole baby corn, drained, each ear cut in half crosswise
1 can (8 oz.) sliced water chestnuts, drained
1 medium red bell pepper, cut in strips
3/4 cup bottled stir-fry sauce, preferably Korean-style
1/2 cup chopped onion
4 strips (about 3X1 inch each) fresh orange peel
1 tsp. grated fresh ginger
Garnish: sliced scallions and chopped unsalted, roasted cashew nuts


Mix all ingredients in a 3-quart or larger slow-cooker. Cover and cook on high 4 hours or on low 7 to 9 hours, until chicken is tender.

Carefully lift chicken (fall-off-the-bone tender) onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews.

Servings: 4
Prep time: Active 10 minutes, Total about 4 hours on high or 7 to 9 hours on low

Nutrient Value per serving: (if available)
calories: 352
total fat: 7 g
saturated fat: 2 g
protein: 40 g
carbohydrate: 41 g
fiber: 3 g
sodium: 1,389 mg
cholesterol: 139 mg

Posted by: Deb


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