In a small bowl, combine seasoning, water, soy sauce, lime juice and sugar. Set aside. Heat canola oil in a skillet over medium heat. Add chicken, using a wooden spoon to break up the meat. Cook until browned, about 10 minutes. Add red bell pepper, water chestnuts, scallions, and red chili-pepper flakes and cook 5 minutes. Stir in reserved seasoning mix. Cook until liquid evaporates, about 2 to 3 minutes. Garnish with bean sprouts, chopped mint, peanuts, if desired.