Bourbon Chicken with Veggies

2 lb chicken breasts, cut into bite-sized pieces
1 1/2 T olive oil
2 garlic cloves
1/4 t ginger
1/2 t crushed red pepper flakes
1/4 c apple juice
1/3 c brown sugar
2 T ketchup
1 T cider vinegar
1/2 c water
1/3 c low sodium soy sauce
frozen peas
sliced red pepper

Mix all ingredients from garlic cloves to soy sauce. Set aside.
Heat oil in a large skillet. Add the chicken and cook until lightly browned. Remove chicken and drain the juices. Add the sauce to the pan, heating over medium heat until well-mixed. Add chicken and bring to a hard boil. Reduce the heat and add the peas and red pepper, then simmer for 20 minutes on low.
Serve over rice.