Chicken Breast Vin Rouge

4 skinless, boneless chicken breasts

2 c red wine

1/2 c hoisin sauce

1 tbsp. minced garlic

2 tsp. minced ginger

1/2 c chopped onions

1 tsp. 5 spice powder

1/4 tsp. red pepper flakes

Combine all above ingredients and marinate chicken for 2 hours.  Grill chicken until done.  Heat marinade and bring to a boil.  Let simmer for 10 minutes.  Top chicken with sauce and enjoy.