Dice chicken breasts into small, uniform half-inch cubes. This promotes even cooking and creates perfectly sized pieces for wrapping. Pat dry with paper towels—moisture prevents browning and crispness.

Combine soy sauce, rice vinegar, sesame oil, hoisin sauce, oyster sauce, cornstarch, garlic, ginger, and red pepper flakes in a small bowl. Whisk until cornstarch dissolves completely and sauce achieves uniform consistency. Set aside.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add diced chicken and cook for 7–8 minutes, stirring occasionally, until exterior develops golden-brown crust. The chicken should reach 165°F internal temperature for food safety.

Pour prepared sauce over crispy chicken lettuce wraps elegant recipe components and toss constantly for 2–3 minutes. The cornstarch thickens sauce and coats every piece with glossy, caramelized flavor. Stir in carrots and water chestnuts, heating through for exactly 1 minute.

Remove skillet from heat and fold in fresh green onions. Arrange butter lettuce leaves on a large platter, creating a beautiful base for assembly. Spoon warm chicken mixture into each leaf, allowing diners to customize their wraps.