Quarter chicken breasts and place in a food processor. Pulse on high until chicken is finely chopped – similar to the consistency of ground chicken.
Heat a wok or large, deep pan over medium high and spray with non-stick spray. Add minced chicken to the pan and sprinkle with salt and pepper. Cook, stirring continuously, until chicken is cooked through and starting to brown, 5-6 minutes. Remove cooked chicken from pan and set aside.
To the hot pan, add onion, zucchini, red pepper and a small pinch of salt to release juices. Sauté until veggies soften, 3-4 minutes.
In a small bowl, whisk together sauce: garlic, ginger, sesame oil, soy, hoisin, rice vinegar and sambal oelek; set aside.
Once veggies have softened, add water chestnuts, bamboo shoots, cooked chicken and reserved sauce to the pan. Heat until warmed through.
Stir in minced scallions and check for seasoning. Adjust accordingly.
Serve mixture in lettuce cups and garnish with chopped peanuts, more scallions and as much sriracha as your heart desires.