Bourbon Chicken

I ran across this recipe. Boy, was I glad I tried it! It was awesome, it is as good, if not better than what you get in a Chinese restaurant. The only thing I would change about the recipe, is I would double the sauce and serve it with a vegetable.

Serves 4

2 lbs. boneless chicken breasts, cut into bite-size pieces
1/3 cup plus 2 teaspoons cornstarch
1-2 Tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 Tablespoons ketchup
1 Tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
3 Tablespoons bourbon or to taste

Heat oil in a large skillet.

Dredge chicken in the 1/3 cup cornstarch. Add chicken pieces and
cook until lightly browned. Remove chicken.
Add remaining ingredients, heating over medium heat until well mixed
and dissolved.
Bring to a hard boil. Reduce heat and add chicken back into pan,
simmer for 20 minutes.
If sauce is not your desired consistency. Take the remaining 2
teaspoons corn starch, add a little sauce to it (making a slurry). Add
cornstarch mixture to the bourbon sauce. Bring to a boil & sauce will
thicken.
Serve over hot rice.