In a deep pan (wok), pour in the oil and once warm, add the butter. Cut the onion into small cubes and add it to the preheated oil. Once the onions become transparent, add the sliced mushrooms. Slice the chicken breasts into medium-sized cubes and add them to the onion and mushrooms.
Once the chicken turns white, add salt, black pepper and ginger and slightly mix with the products. Add the processed cheese and stir until it has melted and there are no lumps, then pour in the milk and leave on low heat for about 5 minutes.
Once the mixture has thickened slightly (but not too much because it will gel once cooled), chop the parsley and add it to the dish.