1 lb chicken thighs; or breasts
4 oz soy sauce
1/2 cup brown sugar
1/2 tsp garlic powder
1 tsp ginger powder
2 tbsp minced dried onion
1/2 cup bourbon; Jim Beam
2 tbsp white wine
1 tbsp cornstarch
1 tbsp water

1. Cut chicken into bite size pieces.

2. Place chicken in a 9 x 13 inch baking dish. In a small bowl combine the soy sauce, brown sugar, garlic powder, ginger powder, minced dried onion, and bourbon. Mix together and pour the mixture over chicken. Cover dish and place in refrigerator. Marinate for 8 hours or overnight.

3. Once marinated, pour the chicken mixture into a skillet and cook over medium heat until the chicken is well browned and marinade is thickened.

4. Remove chicken from skillet onto a plate and set aside. Pour cooked marinade into a sauce pan. Now deglaze skillet with white wine and add this to the sauce pan and cook for 5 to 10 minutes.

5. If sauce is not thick enough, combine corn starch and water and mix well. Stir to this into the sauce a little at a time and continue cooking until you get the consistency you desire.

6. Add the chicken to the sauce pan and continue cooking for 1 to 2 minutes

It's now ready to serve, I like it poured over white rice.