Cut the chicken thighs (or breasts) into bite-sized pieces, about 1-inch cubes.

In a large skillet, heat vegetable oil over medium heat. Add chicken pieces and sauté for 5–7 minutes until browned and cooked through.

Whisk together soy sauce, apple juice, brown sugar, minced garlic, and grated ginger in a bowl.

Pour the prepared sauce over cooked chicken, reduce heat to low, and simmer for 10–15 minutes.

Mix cornstarch with cold water to create a slurry, then stir into simmering sauce until thickened.

Serve the Bourbon Chicken over rice or noodles, garnished with green onions or sesame seeds.