Asian Chicken Legs

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 Favicon Kitchen Daily
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