Cut cabbage into 5mm strips, place in a microwave-safe container with corn, cover loosely with plastic wrap, and microwave at 600W for 2 minutes. Let cool. Remove stems from cherry tomatoes.

Slice chicken breast diagonally into bite-sized pieces and coat evenly with potato starch.

Heat salad oil in a frying pan over medium heat, add chicken pieces, and cook for about 3 minutes until browned and cooked through. Add sake, sugar, soy sauce, and grated ginger, stirring until thickened. Let cool.

Squeeze excess water from the cabbage and corn mixture, then mix with salt, pepper, powdered cheese, and olive oil.