In a medium bowl, whisk together low-sodium soy sauce, fish sauce, brown sugar, lime juice, sesame oil, and cornstarch until fully combined—about 1 minute.

Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the light parts of the green onions, minced garlic, and minced ginger, sauté for 30 seconds until fragrant.

Add 1 pound of lean ground chicken or turkey to the skillet, breaking it apart with a spatula. Cook for approximately 5-7 minutes, stirring occasionally, until the meat is nearly cooked through.

Stir in the chopped red bell pepper and matchstick carrots, sautéing for an additional 2 minutes until the bell pepper softens slightly.

Pour the prepared sauce into the skillet, stirring thoroughly to coat the chicken and vegetables. Continue to cook for about 1-2 minutes until the sauce has thickened.

Remove the skillet from heat, and gently stir in the chopped cilantro, green onion greens, and unsalted dry roasted peanuts.

Spoon the savory chicken mixture into whole lettuce leaves and serve them warm, topped with optional hot sauce and peanut sauce.