In a small bowl, mixing cup or mason jar combine soy sauce, ketchup, vinegar, sesame oil and brown sugar, mix or shake well. Take 2 TBS of the sauce out and place in a ramekin or something small to mix the cornstarch and sauce together, forming a slurry, which will thicken your sauce. Set both aside.

In a large pot heat the oil over medium-high heat. Add in the onions and garlic and saute for 3 minutes, stirring often.

Add in the ground chicken, stirring often. Keep at it until chicken is no longer pink, about 4 minutes.

Carefully drain off any excess fat.

Add in ½ cup chopped water chestnuts if you enjoy them (found in a can in the Asian products grocery section).

Pour in the sauce mixture. Stir and allow it to come to a bubble.

Scrape in your slurry and allow the mixture to bubble and thicken for a few minutes.

If adding the chili with garlic sauce do so here.

Remove from heat and add in the water chestnuts and peanuts. Stir until well combined.

I like to then remove this from the heat and set aside for 30 minutes to an hour prior to serving. I feel the flavors just come together so nicely and reheat easily. You can also make this a day ahead. This is one of those dishes that just do well reheated. And I don’t feel that way often.