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Ingredients

• 4 each chicken drumsticks and thighs (about 21/4 lb), 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 3 x 1 in. each) fresh orange peel
• 1 tsp grated fresh ginger
• Garnish: sliced scallions and chopped unsalted, roasted cashew nuts

Description

Asian Chicken Legs - The Huffington Post

Kitchen Daily