Coat pan with cooking spray and add bell pepper, scallions and water chestnuts. Cook, tossing occasionally, until scallion and pepper are beginning to soften, about 3-4 minutes. Add minced garlic and stir until fragrant, about 30 seconds before returning ground pork to the pan.
Add tamari, teriyaki and rice vinegar and cook, tossing frequently until well-distributed. Taste and season with kosher salt and pepper, as needed. Serve ground pork mixture on top of lettuce leaves, garnish with green parts of scallions and spoon over Thai sweet chili sauce.
Recipe by Jackie Ourman at http://jackieourman.com/pork-lettuce-wraps-with-thai-sweet-chili-sauce/