Step 1

In a small mixing bowl whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil and cornstarch, set aside.

Step 2

Heat oil in a large non-stick skillet over medium-high heat. Add lighter portions of green onions, garlic and ginger and saute 30 seconds, then add chicken and cook, tossing and breaking up chicken occasionally until nearly cooked through (don't drain).

Step 3

Add red bell pepper and cook until just slightly softened, about 2 minutes. Add carrots, then whisk sauce mixture once more and pour into skillet.

Step 4

Cook, tossing frequently until sauce has thickened (and chicken is fully cooked through), about 1 minute, taste and season with a little salt if needed.

Step 5

Add in cilantro, green onion greens and peanuts. Serve warm over whole lettuce leaves with hot sauce, peanuts, and peanut sauce if desired.