Chicken-fennel bulb stir fry

Once I read one recipe of chicken with fennel bulbs. At that time I didn’t buy fennel bulb, as I was little skeptical about it. However, I desperately wanted to cook chicken with fennel. Even two three times I controlled myself from buying fennel bulbs to my trips to Trader Joe’s. Lastly, in my last trip to there, I just shut my eyes, and picked up the fennel bulb box. After coming home I searched over internet for a recipe with fennel bulbs. I got many recipes, but somehow, I found that, whatever recipe I had been choosing, one or two ingredients were missing in my pantry. Lastly I just took some ideas, from those recipes, and cook something from my mind. The dished turned out good. We ate that with store bought pita bread, but you can also eat with brown or white rice.

Here is my recipe:

One pound skinless, boneless chicken thighs (you can use chicken breasts also)
One fennel bulbs (The fennel bulbs I bough were huge, so I used one. If you use medium sized fennel bulbs, then you can use two)
One medium sized onion
Few sweet jalapeño (optional, actually I had few sitting in my refrigerator, so, I used them)
Two tsp. wine vinegar
Salt to taste
One tbsp. of oil ( I used olive oil)

Wash and dry the chicken thighs. Cut into small piece. Thinly slice fennel bulb and onion. Cut sweet jalapeño into two halves. 
Heat oil in a frying pan in medium.
Add onion slices, and slightly sauté. 
Add fennel slices, stir well, and fry for one two minutes.
Add the chicken pieces,mix well, cover the pan, let it cook.
After five minutes, add salt, jalapeño ,and let it cook. 
If needed, you can add little (1/4 cup) of water. I didn’t need to add water. It will be cooked on the juice of onion, fennel, and chicken.
After five to eight minutes add the wine vinegar, mix well , cover it, cook until chicken pieces are tender. 
Serve hot with steamed rice.