Green Chili Chicken

A surprisingly simple dish that had my husband and 18m old son gobbling it up. Not quite like the deep-fried version you can order in Hakka/Thai restaurants, but delicious for what it is and much healthier. You can find green chilis next to the jalapenos in your grocery store - they are the small thin green ones. Your spice level can be easily modified by removing some or all of the seeds and ribs, but make sure you wear gloves! Rubbing capsaicin in your eyes is no fun.

Ingredients:
2 large onions, chopped
1/2 c vegetable oil
finely chopped ginger, about 2 tbsp or more
5 cloves garlic, minced
1 tsp cumin powder
1 tsp coriander powder
6 - 8 chicken thighs, skinned and boned
Salt and White Pepper
corn starch for coating chicken
5 green chilies, chopped coarsely (remove seeds and ribs if desired)
3 green onions, chopped
1/2 c water
1 tsp sugar
1/4 c soy sauce
2 tsp corn starch

Preparation: 
1. Cut up chicken into bite-sized chunks, season with salt and pepper and coat in a dusting of corn starch.
2. Fry onions in oil in a wok, until browned and caramelized.
3. Add ginger and garlic and fry up, add the cumin and coriander, stir for another 30 seconds or so. Push up on the sides of the wok.
4. Add chicken pieces and fry until browned. Then gather the onion mixture into the chicken.
5. Add green chilies and green onion. Stir for about 30 seconds.
6. In a bowl, blend water, sugar, cornstarch and soy sauce. Toss into the centre of the wok. Remove from heat and stir until it thickens into a sauce. Mix in the chicken into the sauce.
7. Serve with steamed rice and steamed or stir-fried vegetables.

Serves 6-8.

Source: From my friend Kiran who found this recipe on the web.