Asian Chicken Legs

Ingredients

• 4 chicken drumsticks, skin removed
• 4 chicken thighs, skin removed (about 2-1/4 lb.)
• 1 (15 ounce) canwhole baby corn, drained, each ear cut in half cross wise
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 medium red bell pepper, cut in strips
• 34 cup bottled stir-fry sauce, preferably Korean style
• 12 cup chopped onion
• 4 slices orange rind (about 3x1 inch, each)
• 1 teaspoon grated fresh ginger
• sliced scallion, to garnish
• chopped unsalted roasted cashew nuts, to garnish