Put lettuce cups in iced water and set aside for a few minutes
Wash well and set aside to drain while cooking
Heat the olive oil in a frying pan or wok over high heat.
Add onion, carrot and garlic stirring frequently till softened and lightly browned.
Add ginger and shallots and continue to stir.
Add chicken, breaking up with a wooden spoon or fork to ensure that it cooks evenly
Add a little more oil to the pan if chicken is sticking
Once the chicken has browned, add the Chinese rice wine
Scrape the bottom of the pan to lift the caramelised flavours
Fold in chopped water chestnuts and bamboo shoots.
Continue to stir. If mixture begins to stick, turn the heat down to medium.
Add the soy sauce (or tamari) and honey (or rice malt syrup if using) and stir
If sauce looks too dry, then add a splash of chicken stock
Taste and season with salt and pepper if required.
Stir through the coriander
Divide the chicken mixture evenly between lettuce cups
Top with dark green slices of the remaining spring onion
Sprinkle with sesame seeds