1. Cook rice according to package directions, omitting salt and fat. Spread evenly on jelly-roll pan, and refrigerate until chilled.
2. Combine soy sauce and next 4 ingredients, stirring with a whisk; set aside.
3. While rice chills, heat canola oil in a large nonstick skillet over medium heat. Add chicken and next 3 ingredients; cook 10 to 12 minutes or until chicken is done. Stir in water chestnuts.
4. To assemble, spoon about 2 tablespoons chilled rice into each lettuce leaf; top each with 1/4 cup chicken mixture. Roll up. Serve lettuce rolls with reserved soy sauce mixture and peanut sauce.