Kimchi

CHICKEN-KIMCHI STIR FRY
1 boneless skinless chicken breast
1 medium onion
1/2 cup kimchi, divided
1 tablespoon oil
1 tablespoon oyster sauce
1 tablespoon soy sauce

Prepare ingredients:
Cut chicken breast very thinly.
Peel and cut the onion in half lengthwise and then cut each half into 1/4 inch think wedges.
Squeeze kimchi dry reserving the liquid. Divide kimchi in half. Reserve a quarter cup to be served as banchan (side dish). Chop the other quarter cup. If possible select tender, greener, "leafier" parts of kimchi to be used as a side dish and whiter, tougher parts to be chopped and stir-fried.
In a small bowl combine reserved kimchi liquid with soy and oyster sauces.

Prepare the dish:
Using high heat, heat oil in a wok or a large heavy-bottomed skillet. Add onions and stir fry for 1 minute.
Add chopped kimchi and stir fry for 1 minute longer.
Add chicken and stir fry for 5-7 minutes until chicken is done which will depend on the thinness of the chicken pieces and the size of the skillet or wok.
Add the sauce (kimchi liquid mixed with soy and oyster sauce) and stir fry for one minute.
Serve with the reserved kimchi as a side.