1Rinse chicken and pat dry with paper towels. Cut each chicken breast halt into 6 pieces. Cut each onion into 8 wedges. Cut jalapeno crosswise into slices. Cut ginger into thin slices
2Remove 3 strips of peel from the lime with a vegetable peeler. Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice.
3Heat the wok over medium high heat until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeno and ginger. Stir fry about 3 minutes or until chicken is no longer pink in the center. Reduce heat to medium
4Add onions to the wok; stir fry 5 minutes.
5Add lime peel, lime juice and cilantro to chicken mixture; stir fry 1 minute. Add soy sauce and sugar to taste; stir fry until well mixed and heated through. Transfer to a serving dish. Serve with rice. Garnish, if desired.