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Stir together the soy sauce, rice vinegar, sesame oil, fish sauce, sugar and lime juice in a bowl. Set aside.
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Warm the oil in a pan over medium-high heat. Add the green onions, ginger, garlic and red pepper flakes. Stirring constantly about 2 minutes.
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Add the chicken, breaking it apart and stirring occasionally, until the chicken is no longer pink.
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Prepare lettuce leaves.
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Add the soy sauce mixture and cook until reduced, about 2 minutes.
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Put a heaping spoonful of the chicken mixture into a lettuce leaf.
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Top with cilantro and basil and bean sprouts (optional)
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Serve immediately.