In a large skillet, cook chicken, stirring frequently to break up chunks. When no longer pink, remove from pan and set aside.
In same pan, add ginger, garlic, broth, peanut butter, liquid aminos, rice wine vinegar, and red pepper flakes. Stir well. Bring to a boil, reduce heat, and cook 5 minutes or until slightly thickened.
Add chicken back to pan and stir well. Arrange lettuce leaves on a plate. Top with chicken mixture, green onions, water chestnuts, cilantro, and cashews.