Thinly slice the onion. Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Mince the garlic after removing its core. Remove the stems from the cherry tomatoes.

Slice the chicken breast into 1cm thick pieces using a slanted cutting technique. Season both sides with salt and pepper.

Heat olive oil in a frying pan over medium heat. Add garlic and sauté until fragrant. Add onion, shimeji mushrooms, salt, and pepper, and stir-fry briefly.

Place the chicken pieces in the pan, add cherry tomatoes and white wine. Cover with a lid and steam over low heat for 6–7 minutes.