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Ingredientes
- 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
Direcciones
- 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 or possibly on low for 7 to 9 hrs or possibly till chicken is tender. Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 733g | |
| Calories 823 | |
| Calories from Fat 70 | 9% |
| Total Fat 8.07g | 10% |
| Saturated Fat 1.6g | 6% |
| Trans Fat 0.08g | |
| Cholesterol 64mg | 21% |
| Sodium 973mg | 41% |
| Potassium 1746mg | 50% |
| Total Carbs 161.01g | 43% |
| Dietary Fiber 8.0g | 27% |
| Sugars 15.87g | 11% |
| Protein 34.59g | 55% |
