Oriental Chicken Legs
Recipe By: Sherry G.
Serving Size: 6
6 chicken thighs, no skin, R-T-C
6 chicken drumsticks, no skin, R-T-C
1 can baby corn -- cut in half
1 water chestnuts, canned -- sliced
1 red bell pepper -- julienned
1 medium green bell pepper -- julienned
3/4 cup stir-fry sauce
1 cup chopped onion
1 cup sliced mushrooms
1 teaspoon fresh ginger -- grated
1 can mandarin oranges in water -- drained
2 green onions –thinly sliced – for garnish
Mix all ingredients in a 3-qt or larger slow-cooker. Cover and cook on high 4 hours or on low 7 to 9 hours, until chicken is tender.
Add mushrooms and Mandarin oranges the last hour.
Carefully lift chicken (it’s fall-off-the-bone tender) onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions.
Cook time: 4 hours on high
Cook time:8 hours on low
Per Serving: 189 Calories; 5g Fat (24.9% calories from fat); 20g Protein; 15g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 1123mg Sodium.
Exchanges: 1/2 Grains Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit.
One step at a time.
To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP
Leader = HELTHY RECIPE ROOM
Co-leader = COOKING MADE EASY
| current weight: 279.9