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


Minced Unsalted Roasted Cashews, For Garnish, Optional Mix All Ingredients, Except Scallions And Cashews, In A 3-qt Or Possibly Larger Slow-cooker. Cover And Cook On High For 4 Hrs…

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