Begin by chopping four large chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking. Pat the chicken dry with a paper towel and toss it with 1 tablespoon of cornstarch to create a light coating.

In a large skillet, heat 2 tablespoons of sesame oil over medium heat. Add the coated chicken pieces in a single layer, cooking them for about 5 to 6 minutes until the chicken is no longer pink.

Once the chicken is cooked through, drain any excess juices from the skillet to allow for better browning. Continue cooking for another 3 to 4 minutes until slightly crisp.

While the chicken is cooking, whisk together the pepper, onion powder, apple juice, ketchup, soy sauce, water, brown sugar, ground ginger, minced garlic, and 1 teaspoon of cornstarch in a separate bowl.

Pour the prepared sauce into the skillet with the chicken, scraping up any browned bits. Bring to a gentle boil for about 1 to 2 minutes.

Reduce the heat to low and let the Bourbon Chicken simmer for 5 to 7 minutes, stirring occasionally until the sauce has thickened.

Remove the skillet from heat and let the Bourbon Chicken rest for 5 minutes. Garnish with freshly sliced green onions before serving.