This week’s Foodie Friday dish is courtesy of our friends at Food E Farms.


  1. Racy Radish
  2. Artisan Arugula
  3. 4 Skinless Chicken Breasts
  4. 1 Can of Pineapple Tid-Bits
  5. 1 1/2 Cups Flour –
  6. Dash of Salt & Pepper
  7. 3 Tbsp Cornstarch
  8. 3 Tbsp Brown Sugar
  9. 1/2 Cup Vinegar
  10. 1/2 Cup Soya Sauce
  11. Diced Onion
  12. Diced Celery
  13. Diced Peppers

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  1. Slightly Seared Breasts: Batter Seared chicken in 1 1/2 Cup Flour with a Dash of Salt & Pepper
  2. Brown the Battered Chicken and place in Roasting Pot
  3. Add the Pineapple to the Battered Chicken
  4. Chop up some Artisan Arugula & Racy Red Radish to add extra flavour.
  5.  Special Sauce: whisk together in a bowl: Dash of Salt and Pepper, 3 Tbsp of Corn Starch, 3 Tbsp Brown Sugar, 1/2 Cup of Vinegar, 1/2 Cup of Soya Sauce,
  6.  Dice some Onions, Celery & Peppers
  7. Mix all of the diced veggies in a frying pan to saute in the special sauce.
  8. Cooking time: One hour at 350 Celsius
  9. Serve Hot Out of the Oven!

RELATED: Foodie Friday: Artisan Arugula Guacamole Dip



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A post shared by Erik Smith (@foodefarms)

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