Prep your ingredients by mincing the garlic, dicing the water chestnuts and removing the stem from the shitake mushrooms, wiping them clean and chopping them finely.
In a medium frying pan, set to medium heat, add the light olive oil and the chicken and fry for 2-3 minutes, breaking up the chicken into tiny crumbles.
Add the garlic, shitake mushrooms and water chestnuts and cook for another minute or two, until the mushrooms start to sweat and release moisture.
Add the soy sauce, rice wine vinegar, toasted sesame oil, hoisin and salt and sauté for another five minutes or so until the sauce is thick and the chicken is cooked through. Turn off the heat and allow to cool slightly while you prepare the lettuce
Stack two pieces of lettuce on top of each other, scoop the chicken mixture evenly among 8 lettuce cups
Top with julienne carrots, chopped peanuts, sesame seeds and cilantro leaves