Bourbon Chicken

2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 to 2 tbsp. olive oil
1 garlic clove, crushed
1/4 tsp. ginger
3/4 tsp. crushed red pepper flakes
1/4 c. apple juice
1/3 c. light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned (chicken will cook more later). 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.

K-K's Notes:
- I only used a couple of chicken breasts, enough to feed us and have lunch for Chris the following day.
- I used a bit of cornstarch to thicken the sauce.