One Skillet Bourbon Chicken without bourbon

We haven't had alcohol in the house or drank alcohol in most of the last 6-7 months so we tried to think of a non-alcoholic substitute for this Bourbon Chicken recipe. Believe it or not - Apple Cider Vinegar and Lemon Juice worked PERFECT. We switched out garlic for garlic powder, fresh ginger for ground ginger, chicken thighs for chicken breast, and brown rice for Jasmyne rice. This recipe is from Eating Well. 

I would highly, highly recommend this version below!

Ingredients:
1/4 cup lower sodium soy sauce
1/4 cup lemon juice
1/4 cup Apple Cider Vinegar
1 tbsp rice vinegar
1 tbsp maple syrup (light)
1 tbsp garlic powder 
1 tsp ground ginger
1/4 tsp crushed red pepper
1 pound chicken breast cut into strips
1 tablespoon cornstarch, plus 1 teaspoon, divided
2 tbsp vegetable oil
2 tsp water
3 cups Jasmyne rice

Directions:
Combine soy sauce, lemon juice, apple cider vinegar, rice vinegar, maple syrup, garlic powder, ground ginger, and crushed red pepper in a medium sized bowl. 

Toss chicken and cornstarch in a large bowl. Heat oil in a large skillet over medium-high heat. Add the chicken, cook, stirring occasionally, until golden brown and crispy, about 6-8 minutes. 

Add the mixture and stir to coat. Cook, stirring often, until the sauce has reduced to a syrupy consistently and the chicken is thoroughly through - 6-8 minutes. 

Combine water and the remaining 1 tsp cornstarch in a small bowl; stir to mix well. Add to the pan; cook, stirring often, until the sauce thickens and the coat the chicken, 1-2 minutes. 

Divide rice. Add chicken and sauce to a plate. ENJOY!