Ginger Chili Chicken

Rinse chicken and pat dry.

In a large bowl, combine lime juice, pepper, mustard powder and salt. Add chicken and mix well. Marinate at room temperature for 30 minutes.

In a large skillet with a tight-fitting lid, heat oil over medium-high heat. Saute ginger and chilies until almost crisp, about 2 minutes.

Add chicken with marinade. Reduce heat to medium and brown for 4 to 5 minutes per side. Add 2 tablespoons water and cover.

Reduce heat to medium-low and simmer, turning once, until chicken is no longer pink inside, about 30 minutes. Shake skillet periodically to prevent sticking, adding 1 or 2 tablespoons water if necessary.

Garnish with lime slices and cilantro.