Make a marinade by mixing the chilli sauce, soy and sesame oil. Add the chicken and chill for 10 minutes.
Meanwhile, cook the soya beans in boiling water for 3 minutes, drain and refresh in cold water, then set aside.
Heat 1 tbsp oil in a large frying pan. Add the chicken, reserving the marinade, and fry for 5 minutes each side. Transfer the meat to a board and roughly chop.
Wipe the pan with kitchen towel, then add the spring onions and fry with a splash of water for 2 minutes. Pour in the reserved marinade and leave to bubble for 2 minutes, then add the chicken, soya beans, mint, coriander, sesame seeds and stir well. Cut into a thick portion and check that it is cooked through, with no pink showing.
Arrange the lettuce leaves on a plate. Put a spoonful of chicken on each leaf and serve with lime wedges and some rice noodles, if you like.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.