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In a mixing bowl, mix together 1 cup chicken broth, 1 cup orange juice, ½ cup brown sugar, ⅓ cup bourbon*, ⅓ cup soy sauce, 2 tablespoons minced garlic, 1-3 teaspoons crushed red pepper flakes, and 2 teaspoons corn starch. Set aside.
Cube up the 2 pounds boneless chicken thighs or breasts into bite-size pieces, about 1-inch cubes. Lightly sprinkle the chicken cubes with 1 teaspoon salt and 1 teaspoon black pepper.
Heat a large skillet over medium-high heat. Add in ¼ cup Cooking oil and 2 tablespoons sesame oil and let heat 1 minute. Add in chicken and cook until exterior browns, about 10 minutes.
Reduce heat to medium and pour in the sauce mixture. Stir and let the sauce and chicken simmer together for 10 minutes.
Serve hot over rice and garnish with ¼ cup sliced green onions and a pinch of cracked pepper.