Combine all ingredients in a small bowl and set aside.
For the Dipping Sauce
Combine the honey and warm water in a medium saucepan. Add the remaining ingredients to the honey & water mix, turn to medium heat and bring to a simmer. Continue cooking for approximately 5 minutes. Place the dipping sauce in a bowl for serving and set aside.
For the Chicken
Heat the canola oil and sesame oil in a large skillet or wok. On medium-high heat add cubed chicken breast and cook until it has lost its pink color, 8-10 minutes. Drain chicken by pouring off liquid. With the chicken still in the skillet add the, already prepared, Stir-Fry Sauce to the chicken along with water chestnuts, mushrooms, onion, and garlic. Stir-fry for approximately 4-5 minutes on medium heat.
Place approximately 3/4 cup cooked chicken on individual cabbage leaves, drizzle with dipping sauce. Allow everyone to add additional dipping sauce if they wish. Slightly fold the wrap when eating. A little sauce may spill out but no big deal, just add more, there’s plenty to go around. Enjoy!!!