Gather all your ingredients: peel and grate the ginger, mince the garlic, and dice the red bell pepper. Rinse the bean sprouts if using.
In a large skillet, heat the toasted sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Add the ground chicken and cook, breaking it up with a spatula until it’s browned and cooked through, about 5-7 minutes.
Once the chicken is fully cooked, stir in the diced red bell pepper and bean sprouts (if using). Cook for an additional 2-3 minutes until the vegetables are tender-crisp. Drizzle in the lite soy sauce and mix well.
Remove the skillet from the heat. Carefully separate the iceberg lettuce leaves. Scoop the chicken mixture into each leaf, filling them generously.
Top each filled lettuce cup with sliced scallions. Arrange the cups on a serving platter and enjoy!
