Ingredients for Asian Chicken Legs
- 10 chicken drumsticks (about 2 1/2 lbs)
- Chicken Thighs
- Baby Corn
- Sliced Water Chestnuts
- 1 red bell pepper, sliced
- Stir Fry Sauce
- Onion
- Orange Rind
- 1 tablespoon fresh ginger, grated
- 1/4 cup chopped scallions
- 1/4 cup roasted cashews
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 2 cups baby carrots (or sliced regular carrots)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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How to Make Asian Chicken Legs
- In a 3-quart or larger slow cooker, combine the chicken legs, soy sauce, honey, ginger, garlic, and rice vinegar.
- Add the carrots and bell peppers to the slow cooker.
- Cover and cook on high for 4 hours or on low for 7-9 hours, or until the chicken is easily pierced with a fork and the juices run clear.
- Remove the chicken legs from the slow cooker and set aside on a serving platter.
- In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the slow cooker and stir to combine with the sauce.
- Cook on high for 15 minutes, or until the sauce has thickened.
- Return the chicken legs to the slow cooker and coat with the thickened sauce.
- Garnish with chopped scallions and cashews before serving.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
38g
Fat
31g
Carbs
14g
