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Heat 2 tablespoons of Sesame oil in a large skillet over medium-high heat. Add red onions and chicken and cook just until chicken is no longer pink about 3 minutes. Add peppers, carrots and celery and saute for 2 more minutes. Stir in pineapple and Asian Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional Sriracha/Asian hot chili paste for spicier, brown sugar for sweeter.
Fill lettuce leaves with desired amount of filling then garnish with fresh pineapple, green onions and peanuts.
Whisk together all of the sauce ingredients in a medium bowl. Set aside.
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