Asian Chicken Legs

Photo: flickr user Wootang01

Ingredients

4 chicken drumsticks and 4 thighs (2 1/4 pounds), skin removed

1 (15-ounce) can whole baby corn, drained, each ear cut in half

1 (8-ounce) can sliced water chestnuts, drained

1 medium red bell pepper, quartered, cored and cut in strips

3/4 cup bottled stir-fry sauce, preferably Korean style

1/2 cup chopped onion

4 strips fresh orange peel (about 3-by-1 inch each)

1 teaspoon fresh ginger

Sliced scallions, for garnish, optional

Preparation

Chopped unsalted roasted cashews, for garnish, optional

Mix all ingredients, except scallions and cashews, in a 3-quart or larger slow-cooker. Cover and cook on high for 4 hours or on low for 7 to 9 hours or until chicken is tender. Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if desired.