Sweet and Sour Chicken Lettuce Cups

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2 tablespoons vegetable oil

2 pounds ground chicken (thighs/dark meat preferred) 

Kosher salt and freshly ground black pepper

One 8-ounce can water chestnuts, minced 

1 cup finely chopped shiitake mushrooms (chopped in a food processor)

2 red bell peppers, cut into small dice

2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish 

2 tablespoons zested fresh ginger

4 cloves garlic, minced 

1/2 cup hoisin sauce 

1/4 cup soy sauce 

2 tablespoons mirin 

1 head butterhead lettuce, leaves separated, washed and thoroughly dried 

1/2 cup roasted cashews, chopped 

Sriracha, for serving

Fish sauce, for serving