• In a large, deep skillet on medium heat, heat 3 tablespoons sesame oil. Add ground chicken and cook until cooked thru. Break up into small chunks as it cooks to resemble ground beef. Add onion, stir and cook for 2 minutes over medium heat. Remove from heat.
• In a medium bowl, combine garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar and sriracha. Stir sauce mixture into cooked chicken until completely coated. Fold in water chestnuts, green onion and sesame oil. Salt to taste.
• Allow to cool slightly then transfer into freezer storage containers. Freeze tightly sealed for up to 3 months.

TO USE:

• Heat frozen in the microwave until heated thru, stirring occasionally. Use immediately. OR Thaw in refrigerator and use within 2 days