Bourbon Chicken

Bourbon Chicken 3 - pounds boneless, skinless chicken thighs or breasts, cut into bite size pieces 1 - tablespoon olive oil 2 - garlic cloves, crushed 1/4 - teaspoon fresh ginger 1/2 - teaspoon red pepper flakes, optional 1/4 - cup apple juice 1/3 - cup light brown sugar 2 - tablespoon ketchup 1 1/2 - tablespoon honey 1/3 - cup low sodium soy sauce 1/2 - cup bourbon whiskey or low sodium chicken broth chopped green onions for garnish Heat olive oil in a large skillet over med-high heat. Add chicken pieces and cook until lightly browned. Remove chicken and set aside. Rinse the skillet and return to the stove over med-high heat. Add the remaining ingredients and mix using a wire whisk until the mixture is blended. Add the chicken to the marinade and bring the mixture to a full boil, reduce heat and simmer uncovered for 20-25 minutes. For a thicker sauce mix 1 tablespoon cornstarch with 1 tablespoon water and and slowly add the cornstarch slurry to the chicken mixture and lightly stir to until desired thickness is achieved Serve over hot Jasmine or Basmati rice. Note: This sauce can also be doubled, but I would not double the bourbon amounts.