Any substitute for the bourban, in bourban chicken?

I throw rum in a lot of recipes (when I can).

The dish I know as "Bourbon Chicken" actually has no bourbon (whiskey) in it at all. It has something to do with the name of the sauce. It's an Asian recipe. If you post your recipe, we can see what it looks like, and perhaps offer more constructive advice.

...One scotch, and one beer.

Halfpint raises a good question. Additionally, how much is there in your recipe and how is it used?

Are you out of bourbon? Or do you need a non-alcoholic substitution?