生姜焼き（鶏むね肉の生姜焼き）｜くまの限界食堂さんのレシピ書き起こし

Open the chicken breasts by cutting them lengthwise and then cut them lengthwise into 4 equal pieces.
Once sliced, cut into 2-3cm cubes.
Spread the chicken breasts on a cutting board and sprinkle salt and pepper all over.
Place chicken breasts in a food storage bag and add flour.
Close the bag and shake to thoroughly coat the chicken breasts in the flour.
Cut the onion into 2cm cubes and cut off the stems of the shiso leaves and shred them.
Grate the ginger with the skin on into a small bowl, add (A) and mix to make the sauce.

Add a suitable amount of oil (not included in the recipe) to a frying pan and heat.
Add the chicken breasts and cook, peeling them apart with a spatula to prevent them from sticking together.
Once lightly browned, flip it over and add the onion and stir fry.
Add half the butter and stir fry. When the onion becomes translucent, add the sauce and stir fry.
Bring the sauce to a boil, evaporate the water, and thicken, then add the remaining half of the butter and mix.
Place on a plate lined with shredded cabbage, top with chopped shiso leaves and it's done.