Kogi Pineapple Chicken with Squash
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ingredients

• 2 tbsp toasted sesame oil
• 6 oz chicken tenders, cleaned, halved
• 1 oz onion, white, julienne
• 1/4 cup red bell peppers, julienne
• 1/4 cup jalapeno, seeded, julienne
• 1/4 cup yellow squash, julienne
• 1/4 cup zucchini squash, julienne
• 1/2 cup pineapple, fresh, cubed
• 1 tbsp Tamari almonds, crushed
• 1/4 cup Korean Taco Sauce (KG5023HG)
• 2 cups rice noodles
• 2 tbsp cilantro, chopped
• 3 fl oz Pineapple Roja Broth
• 1 tsp K-Town Beef Rub

directions

1. Marinate chicken strips in pineapple broth for two hours or overnight.
2. Drain chicken and season with K-Town Rub, stir-fry chicken in wok over high heat with sesame oil for 2 minutes, add onion, peppers, squash and pineapple, stir fry for additional 2 minutes, add Pineapple Roja Broth and noodles, stir fry for 2 minutes until all ingredients are well blended and hot.
3. Drizzle with Korean Taco Sauce (KG5023HG), sprinkle with Tamari almonds and fresh chopped cilantro.