|Vegetable oil||3 Tbsp|
|Ginger, peeled and sliced||3 Tbsp|
|Garlic, peeled and sliced||4 cloves|
|Shallot, peeled and sliced||1 ea|
|Ponzu soy sauce||1 1/2 cups|
|Brown sugar||1/4 cup|
|NESCAFÉ Cold Brew Concentrate||1/2 cup|
|Kosher salt and freshly cracked black pepper||to taste|
|Corn starch slurry||as needed|
|Boneless, skinless chicken breast, 1/4" strips lengthwise||4 ea|
|Extra virgin olive oil||5 Tbsp|
|Shallot, peeled and minced||1 ea|
|Garlic, peeled and minced||4 cloves|
|Parsley, flat leaf, minced||3 Tbsp|
|Kosher salt||to taste|
|Frashly cracked black pepper||to taste|
|Wooden skewers||as needed|
- Sweat the aromatics. Deglaze the pan with the liquids. Boil and whisk in the slurry until thickened. Strain through a fine mesh sieve.
- Combine the aromatics and marinate the chicken strips 20 minutes.
- Skewer the chicken strips and grill for 2 minutes on each side. Take off the grill and dip the chicken in the sauce while it is still hot.