Homemade Bourbon Chicken

2 lbs of boneless & skinless Chicken Thigh and/or Leg Meat.
1 to 2 TBSP olive oil.
1 garlic clove crushed/minced.
1/2 tsp Ginger.
1/2 tsp crushed red pepper flakes (can add or remove depending on spiciness preference).
1 TBSP Dried Minced Onion
1 cup apple cider or apple juice.
1/3 cup brown sugar.
2 tablespoons Hoisin Sauce (substitute ketchup if you must).
1 TBSP apple cider vinegar.
1/3 cup soy sauce.
1/4 cup Crown Royal (or your whiskey/bourbon of choice).
1/4 cup Maple Syrup.
Chopped green onion for garnish.

1/4 cup Maple Syrup.
Juice from 1 lemon (can substitute orange or grapefruit, you just need citric acidity).

In a wok on low simmering heat begin adding ingredients starting with oil and garlic.
Add remaining ingredients, turn heat to medium.
Stir ingredients and bring to a low simmer for 10 to 15 minutes.
Once all ingredients have dissolved and combined, allow some time for it to chill to room temperature.
From the chilled mixture, remove 3/4 of a cup and add in lemon juice and 1/4 cup of Maple Syrup. Marinate chicken with this for at least a few hours if not overnight.
Remove your chicken from the marinade and sear on the grill.
While the chicken is cooking begin heating the remaining sauce.
After your chicken has sufficient grill marks on it, remove from the grill and rest for 5 minutes before cutting into bite size pieces.
Put the chicken in a wok with the remaining sauce and cook on medium to medium high heat for 5 to 10 minutes to ensure the chicken is cooked the whole way through.
Serve over fried rice or Lo Mein with your favorite steamed vegetables.