Combine first 5 ingredients (ginger through Sriracha) in a small bowl. Stir well and set aside.
Preheat large skillet over medium heat. Add oil and ground chicken. Break up with a wooden spoon or spatula and cook until no longer pink. Drain if needed.
Return chicken to pan and add mushrooms. Cook for 3-4 minutes or until mushrooms start to soften. Add carrots, water chestnuts and green onions and cook for another minute. Stir in ginger sauce and heat until warmed through.
Serve with lettuce leaves, rice and peanuts, if desired.