Prep your onion, mushrooms, and water chestnuts.
Set to the side.
Using a large skillet add your olive oil and turn your heat to medium.
Add your diced onion and cook for 4-5 minutes until tender, stirring often.
Add your mushrooms and continue cooking for 3 more minutes.
Add garlic.
Stir to combine.
Add ground chicken and cook until browned.
Using a spatula crumble the chicken as it cooks.
In a small bowl add your hoisin, soy sauce, oyster sauce, sesame oil, ginger, water chestnuts, and Sriracha.
Stir until combined.
Add your sauce into the chicken mixture.
Cook for 5 minutes, stirring often, then remove from the heat.
Set to the side.
Prep your salad mixture butter lettuce, shredded cabbage, and carrots.
Top with your chicken mixture.
Drizzle with Peanut sauce.
Garnish with diced green onions.