1. Take about 1 lb of ground chicken. This recipe uses boneless skinless chicken thigh meat and is blended fine in a blender. Ready chicken works well too. 

2. Preparing the sauce: In a mixing bowl, add 1 1/2 Tbsp of dark soy sauce, 1 1 /2 Tbsp of light soy sauce, 1 tsp of rice wine vinegar, 2 tsp of Hoisin sauce, 2 tsp of red chili flakes, 2 tsp toasted sesame oil, and 1 Tbsp of creamy peanut butter. Mix everything well so that peanut butter is combined well with all the other sauce.

3. In a wok, take 2 Tbsp of canola oil and set the temperature to medium-high. When the oil is hot, add 1 Tbsp of shredded ginger and 1 cup diced yellow onions. Saute on high for one minute. 

4. While keeping the temperature high, add the prepared or ready ground chicken. Add 1 tsp of salt to it and fold the chicken a few times with the spatula. Break the chicken into small pieces.

5. Pour the prepared sauce onto the chicken and mix well. Cook the chicken with sauce on high heat for about 7 to 8 minutes or until the chicken is cooked well. 

6. Add the veggies, 1 cup of water chestnuts (diced), 1 cup of colored pepper, and 1 cup of cremini mushrooms. Saute on high heat for 5 minutes.

7. Add 1 Tbsp of dark soy sauce, 1 Tbsp light soy sauce, and 1 Tbsp of Peanut Butter. Mix well to coat the veggies with sauce by continuously mixing with a spatula. Cook on high again for 5 minutes so that veggies cooks well with the sauce.

8. Add 1/4 cup of Green Onions (scallions) and 1/2 cup of cilantro. Mix well and turn the heat off. It is ready to be served on the lettuce. 

9. Garnish with roasted peanuts, fried rice sticks (optional), shredded carrots, cilantro, and lemon.