Kung Pao Chicken a la Travis

Ingredients

2 Tablespoons Sesame Oil
2 cloves Garlic, Minced
1 whole Onion, Chopped (optional)
1 pound Skinless Chicken Breast, Boneless
2 Tablespoons Cornstarch
1 pinch Red Pepper Flakes, Plus More To Taste
2 Tablespoons Soy Sauce
1/4 cups Chicken Stock
1/4 cups Soy Sauce
2 teaspoons Hot Chili Sauce, (more To Taste)
2 Tablespoons Hoisin Sauce
1 can Water Chestnuts, (10 Ounce Can)
1 can (14 Oz. Size) Baby Carrots
1 jar Roasted Peanuts, (10-12 Oz Jar)

Directions

Heat sesame oil in a large skillet over medium heat.
Add minced garlic and (if using), chopped onion.
Allow to cook until onion becomes translucent.
Meanwhile, chop the chicken into bite sized pieces and add it into a bowl.
Sprinkle in cornstarch, red pepper flakes, and soy sauce.
Stir to combine.
Add chicken mixture into the skillet and cook until chicken is golden brown on all sides.
Add chicken stock, soy sauce, hot chili sauce, and hoisin sauce to the chicken and allow the mixture to bubble and thicken.
When sauce begins to thicken, add carrots (drained), water chestnuts (also drained) and peanuts, and allow to warm through.
Taste the sauce and add more of whatever you think it needs.
I usually add a little salt and pepper, and then either a pinch of red pepper flakes or some more hot sauce, depending on the day.
Serve with hot buttered rice.