To a small mixing bowl add the ginger, garlic, pepper, soy sauce, bourbon, water, vinegar, and brown sugar. Whisk together until evenly combined, and set the mixture aside.
Heat the oil in a large skillet set over medium high heat. Once hot (shimmery), add the chicken- cooking and stirring every so often until juices have cooked off & it begins to brown, about 8-10 minutes.
Pour the sauce mixture into the skillet, gently mixing until everything's evenly combined and coated.
Bring the mixture to a boil, then immediately reduce the heat to a simmer. Allow the chicken to simmer for roughly 15 minutes, uncovered.
Add both the cornstarch and water to a small bowl, whisking together until evenly combined, and then pour into the skillet. Stir until evenly incorporated.
Let the mixture cook just until thickened slightly, then remove from heat. It will continue to thicken as it sits.
Serve over, or with, steamed white rice and enjoy!