Asian Pork Lettuce Wraps

-  2 Tbsp. honey -  2-1/2 Tbsp. reduced sodium soy sauce -  2 Tbsp. rice wine vinegar -  1 tsp. grated fresh ginger -  1/2 tsp. hot pepper sauce* -  1- lb. pork tenderloin or boneless skinless chicken breasts, thinly sliced -  3 Tbsp. I Can't Believe It's Not Butter!® Spread, divided -  2 tsp. cornstarch -  1 cup shredded carrots -  3 large green onions, diagonally sliced -  1 can (8 oz.) sliced water chestnuts, drained and cut into strips -  2 cloves garlic, chopped -  8 Boston or iceberg lettuce leaves

Combine honey, soy sauce, vinegar, ginger and hot pepper sauce in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.

Remove pork from marinade, reserving marinade. Working in batches, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until pork is done. Remove pork from skillet and keep warm; repeat.

Meanwhile, combine cornstarch with 1 tablespoon cold water. Melt remaining 2 tablespoons Spread in same skillet and stir in reserved marinade and cornstarch mixture. Bring to a boil and cook, stirring frequently, 1 minute. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Return pork to skillet and heat through.

Evenly spoon mixture into lettuce cups.