• 2 cups wine (Merlot, Cabernet Sauvignon, or Zinfandel)
• 1/2 cup hoisin sauce
• 2 tablespoons minced garlic
• 2 teaspoons minced ginger
• 1/2 cup chopped onions
• 1 teaspoon 5 spice powder
• 1/2 teaspoon red pepper flakes
• 4 large skin on chicken breasts

1. Add chicken breast to the marinade.
2. Let marinade for 1-2 hours (no longer.)
3. Remove from the marinade and set aside until ready to broil or grill.
4. Pour the marinade into a saucepan and bring to a boil.
5. Reduce heat and simmer while the chicken cooks. Brush the chicken with olive oil or vegetable oil and grill or broil.
6. When done, serve the chicken over cooked noodles or rice.
7. Top with the cooked marinade.

This recipe was given to my son by a friend and co-worker, Lloyd Harbold.