In a mixing bowl, combine the chicken mince with half of the minced lemongrass, half of the garlic, fish sauce, and dark soy sauce. Let it sit for at least 30 minutes at room temperature.

Wash and dry the lettuce leaves thoroughly and lay them on clean kitchen towels.

In a frying pan, heat 1–2 tablespoons of vegetable oil over medium-high heat until it shimmers.

Add the remaining minced lemongrass and garlic to the pan, stirring continuously for about 1-2 minutes until fragrant and golden.

Add the marinated chicken to the pan and stir-fry for 5-7 minutes until fully cooked and browned.

Mix in a cornstarch slurry during the last minute of cooking if you prefer a thicker sauce.

To assemble, take a lettuce leaf and spoon approximately 1 tablespoon of the chicken mixture into the center. Garnish with grated peanuts and chopped coriander or spring onions.