Chinese Bourbon Chicken

• 4 chicken breast halves
• 1 cup (225 ml) reduced sodium lite soy sauce (or substitute liquid amino, if available)
• 1 cup (225 ml) brown sugar
• 1 tsp (5 ml). garlic powder
• 2 tsp (10 ml). powdered ginger
• 4 Tbsp (60 ml). dried minced onions
• 1 cup (225 ml) bourbon whiskey
• 4 Tbsp (60 ml). dry white wine
• cooked rice

1. Mix all marinade ingredients, everything but wine which will be used at end, and pour over chicken pieces in a zip lock bag with all air squeezed out and sealed, or put in large container, non-metal, and cover with plastic and marinade several hours or overnight if possible.
2. Turn after a few hours to evenly distribute marinade.
3. Bake in greased oven proof dish at 350 degrees (175 C.) for one hour, basting every 10-15 minutes.
4. Remove chicken and reserve on platter and keep warm.
5. Scrape remaining pan juices to a small pot and heat gently on stove; add the wine and heat thouroughly and stir well.
6. Serve over chicken with rice as side dish.

chicken, sodium lite soy sauce, brown sugar, garlic, powdered ginger, onions, bourbon whiskey, white wine, rice

Taken from online-cookbook.com/goto/cook/rpage/000B3C (may not work)