Teriyaki Chicken Wraps

Ingredients:

• 1/4 cup lightly salted soy sauce
• 1/4 cup honey
• 1 tbsp. grated ginger root
• 1 teaspoon garlic powder
• 1 teaspoon hot sauce
• 1 teaspoon fish sauce
• 3 medium carrots, thinly sliced
• 1 small yellow onion, cut into quarters
• 700 g boneless, skinless chicken thighs
• 2 tablespoons of vegetable oil
• 1 tbsp cornstarch
• 1 tbsp. cool water
• 1 head Boston lettuce, separated into leaves (or similar wide-leaf lettuce)

Preparation:

1. In a small bowl or glass measuring cup, combine the soy sauce, honey, ginger, garlic powder, hot sauce, and fish sauce. Set aside.
2. In a food processor, combine the carrots and onion. Chop finely. Add the chicken, then pulse a few times to begin breaking up the chicken. Add the sauce and continue to pulse until the chicken is finely chopped, but not too finely chopped. The pieces should be 0.5-1 cm in size.
3. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, stirring frequently to break up any lumps, until cooked through, about 8 minutes.
4. In a small glass, mix cornstarch with water, then add the mixture to the pan. Stir and cook for another 2 minutes.
5. Transfer the chicken to one side of a serving platter. Arrange lettuce leaves on the other side. Invite guests to wrap the chicken filling in the lettuce leaves themselves.