2 tbsp. cooking oil
4 sm. onions, thinly sliced
4 fresh red or green hot chili peppers, seeded and thinly sliced
2 whole chicken breasts, skinned, boned, and cut into 1 inch pieces
3/4 c. cold water
1 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. lime juice
2 tbsp. soy sauce
Hot cooked rice

Preheat skillet or wok over high heat; add cooking oil.

Stir-fry onions 2 minutes. Add chilies; stir-fry 30 seconds. Add chicken pieces; stir-fry 2 minutes.

Combine water, sugar, cornstarch, lime juice, and soy sauce. Add to mixture in skillet. Cook and stir 2 minutes longer. Serve with hot cooked rice. Makes 3 or 4 servings.