In a wok or skillet on high heat cook the chicken, onions, mushrooms, and green onions until the pink is almost gone with a tablespoon of oil.
Then add in the bean sprouts and water chestnuts, garlic and the ginger and cook the rest of the way till brown.
Once cooked turn heat down to medium heat and add the soy sauce, sesame oil, peanut butter, hoisin sauce, sesame garlic sauce, rice vinegar, honey in a bowl and microwave for 20-3o seconds (until you can mix it well so it is smooth.
Pour into skillet and stir into meat mixture and let cook for about 5 minutes to get all the flavors mixed and cooked well. If it is really thick add in some water 1 tablespoon at a time, you want there to be a little run to it but not liquidy, you do not want your meat mixture to be clumping together.
While it is finishing cooking rinse your lettuce and rip the leaves off and set aside on a plate. Then take the peanuts and put in a zip lock bag and beat them with a spoon until they are crushed (you can use a food processor if you would like to).
Then add in your peanuts to your meat and stir well, let cook for about 3 more minutes to get the peanuts warm with the rest of the mixture.
Remove from stove and put into a bowl. Scoop a large spoonful of meat mixture into a lettuce leaf and wrap.