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Remove 8 large, bowl-shaped leaves from head of lettuce; reserve remaining lettuce for another use. Whisk hoisin sauce, soy sauce, and water together in measuring cup. Combine garlic, ginger, and 2 teaspoons oil in small bowl.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook chicken, stirring to break up clumps, until just cooked through, about 3 minutes. Season with salt and pepper and transfer to bowl.
Add remaining tablespoon oil to skillet and heat until just smoking. Add bell pepper, water chestnuts, and scallions and cook until pepper softens, about 3 minutes. Clear center of skillet, add garlic mixture, and cook until fragrant, about 30 seconds. Add chicken and sauce and stir until thickened, about 30 seconds. Spoon mixture into lettuce leaves and serve.