First, you must wash all your fresh produce. Chop the green onions and carrots into small bits. Slice the mushrooms into very thin pieces. Peel the ginger and grate it into a bowl. Mince the garlic cloves until they are very tiny. Set all these items aside on a plate.

Find your small mixing bowl and a whisk. Pour in the soy sauce and hoisin sauce. Add the rice vinegar and the sesame oil. Whisk the liquids until they are very smooth. The sauce should look dark and smell sweet. Set the bowl aside for the cooking step.

Place your large skillet on the stove top. Turn the heat to a medium level. Add a little oil to the hot pan. Put the ground chicken into the skillet now. Use a wooden spoon to break up meat. Cook it until the pink color is gone.

Toss the mushrooms and carrots into the pan. Stir them into the cooked chicken meat. Cook these for about five minutes total. This makes the vegetables soft and very tasty. Now, add the garlic and the grated ginger. Stir for one minute until it smells great.

Grab your bowl of premixed sauce. Pour it all over the chicken and veggies. Stir everything so the meat is well coated. Let the mixture simmer for two minutes. The sauce will get thick and very shiny. This is when the flavor gets very deep.

Turn off the heat on the stove. Stir in the chopped water chestnuts and onions. These should stay a little bit crisp. You do not want to cook them too long. The residual heat is enough for these veggies. This keeps the texture very exciting.

Take your clean iceberg lettuce leaves. Place one leaf on a clean plate. Scoop the warm chicken into the center. Do not overfill the leaf or it breaks. Top the meat with some crushed peanuts. Your delicious lettuce wrap is now ready!