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

Directions