Heat oil in large skillet and saute garlic and carrots for 3 to 5 minutes, or until carrots are tender.

Add crushed pineapple and saute for an additional 3 minutes.

Remove carrot mixture to a bowl; cook chicken in skillet for 10 minutes or until no longer pink and crumbling into small pieces. Season with pepper; drain well.

Mix together teriyaki sauce, vinegar, soy sauce, sesame oil and hot chili sauce. Stir into ground chicken. Simmer for 5 minutes to allow liquid to reduce and then add the carrot pineapple mixture back to the pan. Stir until well combined.

Spoon chicken mixture into lettuce leaves and garnish with green onions and chopped peanuts

Mince the garlic and grate the ginger.

Place all of the ingredients except the xanthan gum in a frying pan and put to boil.

Once the Lakanto Golden sweetener has melted and the sauce is bubbling, sprinkle in the xanthan gum.

Stir until the sauce has thickened. This should take 1-2 minutes. Immediately turn off the heat.