Combine the soy sauce, honey, birch syrup, rice wine vinegar, onions, garlic and ginger in a bowl.
Rub a thin layer of oil around the inside of the slow cooker, add the chicken breasts and pour the mixture over the top. Cook on high for 3-4 hours
Remove the chicken to a bowl and transfer the sauce to a pan. Bring the sauce to a medium heat. Combine the cornflour with 60 ml of water and add this to the sauce. Simmer to thicken and reduce until thick, 5-10 mins. Meanwhile, shred the chicken with a pair of forks. Add the chicken to the sauce when the sauce is thick enough.
Serve as you wish - I went with rice, spring onion sliced over the top and a few sesame seeds sprinkled on, but we used the leftovers for decadent cheesy chicken baguettes!
Start by seasoning the chicken breasts well with salt and pepper.
Heat olive oil over a medium heat in a flat bottomed pan.. Sauté the chicken for 12-15 mins. Try to only turn it once, but ensure it is cooked through. Move the chicken to a plate and cover to keep warm.
Add white wine to hot fry pan, and cook for 1 minute. Add shallot & garlic cloves and cook for 4 – 5 minutes until fragrant.
Add mushrooms to pan. Keep stirring regularly, cook for 5 – 6 minutes.
Add Dijon mustard, birch syrup and whipping cream. Stir until thickened, about 2 – 3 minutes.
Return chicken breasts to pan & coat with sauce. Heat for 1 minute to ensure chicken is warm.
Serve with mashed potatoes, rice or a seasonal vegetable
Mix the soy sauce, birch syrup, sesame oil, garlic, paprika, ginger and 1 tbsp of sesame seeds in a bowl. Liquidise the mixture then slowly add the white wine until you have a consistency you are happy with.
Stir the chicken strips into the sauce and leave to marinade for about an hour.
Remove the chicken from the marinade using a slotted spoon and fry in oil until cooked (about 5 mins)
Remove the chicken and set aside.
Add the marinade to the frying pan, add the butter and stir whilst bringing it to a gentle boil. Turn off the heat and stir the chicken through the sauce. Serve immediately sprinkling the top with sesame seeds and the chopped spring onion.
Tips: Serve with rice.
Things to try:
Replace chicken with salmon, black cod, beef or vegetables.