For hot sauce, Mix together 2 tbs tomato chilly sauce with 1tbs soya sauce 1tsp vinegar 2 tsp sugar and half cup water.Combine chilli sauce soy sauce, rice wine vinegar, and sesame oil in a small bowl. Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat. Add the ground chicken with 1/4 tsp of pepper powder and salt and cook . Break up the chicken into small pieces. Transfer the cooked chicken to a bowl.
Heat olive oil in the skillet. Add the mushrooms, along with other vegetables , and cook until tender, 4 to 5 minutes. Stir in the roasted peanut, garlic, and ginger, and cook until aromatic, about 30 seconds.Combine the vegetables and chicken: along with half of the spring onions.
Pour the sauce over the top of the chicken mixture and stir to coat. Cook for 30 to 60 seconds.Serve with the lettuce: serve with hot sauce, red pepper flakes, and the remaining sliced green onions.
Whisk to combine with a fork and keep aside.Heat a teaspoon of oil in a skillet over medium heat.