||In a medium bowl, combine the bamboo shoots, water chestnuts, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well. Set aside.
||Mist a large, non-stick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant.
||Add the onion. Cook, stirring occasionally, for 3 to 4 minutes, or until tender and just starting to brown.
||Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3 to 4 minutes, or until no longer pink.
||Add the reserved bamboo shoot mixture. Cook for 2 minutes, or until hot.
||Stir in the sesame oil. Remove the pan from the heat.
||Spoon the chicken mixture, evenly divided, into the lettuce leaves. Set on a serving dish.
||Top with green onion and cucumber. Serve immediately.