Quick chili chicken stir-fry

Here is chicken stir fry I make very often. Its a breeze when you have a large wok/saute pan. Tender chicken usually cooks pretty fast. High heat saute and then a low simmer, you are done in 15-20 minutes. 

Serves 6, as appetizer
Prep time: 10 minutes
Cook time: 15-20 minutes

2 lb whole chicken, cut into 1-2 inch pieces
2 tsp ginger, minced
1 tsp garlic, minced
1 tsp cayenne pepper powder
2 tsp curry powder
1/4 tsp turmeric powder
1/2 tsp jeera/cumin powder
1/2 tsp garam masala powder
3 cups red onion, cut into chunks
1 cup cilantro/coriander leaves, finely chopped
Salt to taste, about 1 - 1 and 1/2 tsp
Dash of fresh lime juice
2 Tbsp olive oil

In a wok or large saute pan on medium heat, add olive oil. When the oil begins to shimmer, turn the heat to high and add the chicken pieces.

Saute on high heat for 6 to 8 minutes until they turn light brown. Add minced ginger, garlic and salt.

Saute for a few minutes until you can smell the aroma of ginger and garlic. Lower the heat to a simmer. Add in the powdered spices. Saute for a few minutes.

Throw in the onions and cilantro. Toss on high for about 2-4 minutes. Turn off the heat. Add a dash of fresh lime juice. Serve hot, enjoy!