Cut the chicken bite sized pieces.
In a bowl whisk together the ginger, pepper, soy sauce, bourbon, water, garlic, rice vinegar and brown sugar. Set aside.
In a large rimmed skillet, heat the oil on medium high heat.
Add the chicken and cook the chicken starts to brown, about 7-8 minutes.
Add the bourbon mixture and stir to coat. Allow the liquid to come to a simmer and reduce heat to medium. Simmer uncovered for about 15 minutes. Stir every few minutes.
Dissolve cornstarch into the cold water. Add in the cornstarch and water mixture to the chicken and stir. The sauce will thicken after a few minutes.
Remove from heat and serve over rice.
Serve over rice.