Bourbon Chicken

Taken from MA Girl in the OC's blog
(Source: RecipeZaar.com)

• 2 lbs boneless chicken breasts, cut into bite size pieces
• 1-2 Tbsp. olive oil
• 1 garlic clove, crushed
• ¼ tsp. ginger
• ¾ tsp. crushed red pepper flakes
• ¼ cup apple juice
• 1/3 cup light brown sugar
• 2 Tbsp. ketchup
• 1 Tbsp. cider vinegar
• ½ cup water
• 1/3 cup soy sauce

Directions
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice.

Modifications:-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.
- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.