Add the sliced chicken in a Ziplock or bowl and add the teriyaki sauce and the cornstarch. Shake and marinate in the refrigerator for an hour or up to 24 hours. The longer the better.
Heat a medium skillet on over medium high heat. Remove the chicken and cook for 6 minutes total, flipping once halfway, until no longer pink on the inside and the temperature reads 165°F. For thighs or breast, it should be a little longer. Transfer to a serving platter and cut into bite sized pieces.
Top the chicken on each butter lettuce. Garnish with the carrots, water chestnuts, peanuts, and cilantro. Squeeze lemon juice onto each.
