Chicken Lettuce Wraps

1 pound chicken, cubed
1 tsp. olive oil
1 medium onion, roughly chopped
1" knob of gresh ginger, finely chopped (we don't put this much in)
2 cloves garlic, minced
1 large carrot, shredded
2 TBS. soy sauce (La Choy is gluten free)
1-1/2 TBS. rice vinegar
1-1/2 tsp. agave nectar or honey
1-1/2 tsp red pepper flakes
3/4 tsp. black pepper & salt to taste
1 red pepper, roughly chopped
1/2 bunch cilantro, roughly chopped (I leave this out)

If you like spicy food add 1 jalepeno, finely chopped (hot!)

For the wraps:
Red or Green leaf lettuce

Directions:
1. Heat the oil over medium-high heat in a sauce pan large enough to hold everything.
2. Saute the onions, carrot and ginger until the onions are tender. Add the garlic and saute until the garlic is fragrant - about 1-2 more minutes.
3. Add the ground chicken, soy sauce, vinegar, red pepper flakes, honey, salt/pepper, and cook until the chicken is done. Simmer for an additional 5-6 minutes without a lid (you can add a touch of corn starch mixed with water if you want a thickened sauce).
4. Add the chopped red pepper, jalapeno and cilantro. Stire together well.
5. Serve with cleaned lettuce leaves. We have found that served with white rice and broccoli all mixed together is also very yummy in the wraps.