Begin by making the sauce first. Combine low sodium light soy sauce, fish sauce, Thai sweet chili sauce, toasted sesame oil, brown sugar and cornstarch. Make sure the sauce is well-balanced. Taste and adjust as needed. Set aside.

Heat oil in a large skillet. Saute shallots by stirring constantly until it begins to brown a bit. Takes 2-3 minutes.

Saute garlic, ginger, and the white part of green onions for 30 seconds. Do not let garlic burn; it’ll taste bitter.

Add the chicken and turn up the heat to high. Cook the chicken, breaking up the mince with the back of a wooden spatula. Optional step - You can season chicken at this stage with a pinch of pepper and salt. Avoid seasoning if not using low-sodium soy sauce; it’ll make the dish salty.

Once the chicken turns white and is almost cooked through (about 3 minutes), add the red bell peppers.

Mix well and let it cook for a minute.

Reduce heat to medium, add the sauce and carrot matchsticks.

Cook for 30 to 45 seconds to coat the chicken in sauce and sauce to thicken a bit.

Remove the pan from the heat. Stir in green onion and cilantro leaves.

Transfer the filling into a serving bowl and serve with lettuce and toppings – toasted salted crushed peanuts, white sesame seeds, peanut sauce and any other garnish you like.

When ready to eat, spoon the filling into clean and dry lettuce leaf cups, add the garnishes on top and serve immediately. Double up lettuce leaves to make it sturdier.