Start by gathering all your ingredients. Make sure to peel and grate the ginger, mince the garlic, and dice the red bell pepper. Set them aside for easy access during cooking.
In a large skillet, heat the toasted sesame oil over medium heat. Add the ground chicken and cook for about 5-7 minutes, breaking it apart with a spatula until it's browned and fully cooked.
Once the chicken is cooked, add the grated ginger and minced garlic to the skillet. Stir for about 30 seconds until fragrant.
Add the diced red bell pepper and bean sprouts (if using) to the skillet. Pour in the lite soy sauce (or tamari) and stir everything together, cooking for an additional 2-3 minutes. The veggies should be tender yet still crisp.
Remove the skillet from heat. Take a large iceberg lettuce leaf and spoon a generous amount of the chicken mixture into the center. Top with sliced scallions for added flavor and crunch.
Arrange the filled lettuce cups on a serving platter. Allow everyone to help themselves, creating a fun and interactive meal.
