Prepare chicken breasts—cut into small bite size pieces (roughly 1/4 inch cubes). Set aside.
In a small mixing bowl (large enough for the chicken) combine tamari, hoisin, sesame oil, vinegar, water, garlic and ginger.
Add in diced chicken—stir to coat. Set aside.
Using a small food processor (or a grater) pulse carrot into small pieces.
Repeat with the cabbage.
Prepare garnishes (green onions, peanuts, sesame seeds) and set aside.
In a large stove-top pan, sauté the marinated chicken over medium high heat, stirring frequently for roughly 5 minutes.
Stir in carrots and cabbage and cook for another 3-5 minutes, until chicken is fully cooked.
Spoon chicken onto boston lettuce leaves and garnish with sesame seeds, peanuts and green onions. Enjoy!