Bourbon Chicken

I really love brown sauce used in most Chinese and Japanese restaurants. I adapted this recipe and made it a bit thinner than what others call for. However, next time I plan on adding a tbsp of cornstarch to try a thicker bourbon sauce. This recipe feeds 2-3 people.

Ingredients:
.75 lb chicken pieces
1 chopped green onion
Salt, pepper, onion powder, garlic powder
3-4 cups of vegetables (we used broccoli, carrots, and yellow onion)
1 tbsp of soy sauce

1/3 cup light brown sugar
1 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/2 tsp ginger
1/2 tsp onion powder
1/4 cup apple juice
2 tbsp natural ketchup
1 tbsp apple cider vinegar
1/2 cup water (or less if you don't want it thin)
1/3 cup soy sauce (use the low sodium version if you don't want it to be very salty)

 1) Place chicken and green onion in a large greased skillet. Spice, cover, and cook over medium-high heat.
2) While chicken is cooking, mix brown sugar, garlic, crushed red, ginger, onion powder, apple cider vinegar, apple juice, water, ketchup, and soy sauce in small bowl. Set aside.
3) Once chicken has cooked push to one side and add vegetables. Cover.
4) In about 5 minutes, test the tenderness of the vegetables with a fork. If tender remove lid for a minute to evaporate any additional water from the pan. Turn the heat up and sprinkle 1 tbsp soy say sauce and stir for about 3 minutes.
5) Turn down heat and pour in sauce mix. Bring sauce to a boil for 5 minutes then reduce heat. Continue to simmer for 20 minutes.
6) Served best with jasmine or fried rice.