Cut the chicken into 1 inch pieces.

Combine 2 tablespoons cornstarch, salt, and pepper. Toss the chicken with the cornstarch mixture to coat.

Add the vegetable oil to a large skillet over medium high heat. Add the chicken and cook for 3 minutes without stirring.

Flip the chicken over and cook for an additional 3 minutes.

Remove the chicken to a bowl.

Add the garlic to the pan and cook for 1 minute.

Stir in the water, apple juice, bourbon, chicken broth, soy sauce, ketchup, vinegar, brown sugar, chile paste, and ginger. Bring to a boil, stirring frequently.

Add the chicken back into the sauce along with the broccoli and red peppers. Cook for 10 minutes or until the sauce has reduced by half and is sticky.

Add the remaining cornstarch to a small bowl with one tablespoon of water. Mix well then add to the pan and stir to further thicken the sauce.

Remove from heat and serve over top of rice.