In a medium saucepan, combine coconut milk, soy sauce, rice vinegar, fish sauce, chile sauce and Thai basil over medium-high heat. Bring to a boil and then reduce heat to medium low, and simmer until reduced by half, about 10-12 minutes.

While sauce is simmering, heat 2 Tbsp. oil in a large skillet over medium heat. Add onion, red pepper, carrots, Bring 2 T oil to medium-high heat and sauté onion, red pepper, carrots, ginger and garlic until mostly cooked and softened, about 5-7 minutes. Add mushrooms and bean sprouts and saute for an additional 3 minutes. Remove from pan.

Add an additional 2 Tbsp. oil to pan and brown chicken for 4-6 minutes until cooked through. Remove from pan.

Combine the coconut sauce with the cooked chicken and vegetables and toss until combined. Portion the mixture into lettuce cups, then garnish with crushed peanuts, lime and additional Thai basil leaves if desired. Serve immediately.