1) In a small bowl, combine the soy sauce, cornstarch, sesame oil, rice vinegar, honey and ½ cup of water. Stir in as much sambal oelek as you’d like, depending on how spicy you’d like the dish to be, tasting as you go.
2) Cut all produce, thinly slice garlic, roughly chop peanuts,remove cilantro leaves from stems, cut red pepper in slices,thinly slice celery and scallion.
3) Heat a large pan (nonstick, if you have one), on medium-high until hot. Add the peanuts and toast for 2 to 4 minutes or until fragrant and lightly brown. Set peanuts aside.
4) Season the chicken with salt and pepper. Heat 2 teaspoons of oil on medium-high until hot. Add the seasoned chicken and cook, frequently breaking apart the meat with a spoon, 4 to 5 minutes, or until browned and cooked through.
5) Add a couple more teaspoons of oil to the cooked chicken and stir in the garlic, red bell pepper, celery and white parts of the scallion; season with salt and pepper. Cook 1 to 2 minutes, or until slightly softened. Stir in the stir-fry sauce and cook, stirring frequently, 1 to 2 minutes, or until heated through and slightly thickened. Remove from heat and loosely cover the pan to keep warm.
Set aside as you warm the tortillas or plate the lettuce cups