Prepare the ingredients by washing the shishito peppers if needed and slicing the chicken breasts into thin strips (about ¼ inch wide).
Add 1 tsp oil to a large skillet over medium heat. Add your shishito peppers and cook, stirring frequently, for 4-7 minutes until blistered. Remove shishito peppers from the pan, place in a bowl and set aside.
Into the same skillet, add 1 Tbsp oil. Let heat for 30 seconds, and then add the sliced chicken breast. Spread out evenly in the pan, and cook for 2-3 minutes. Then stir frequently, until chicken breast is cooked, about another 3-4 minutes.
While chicken is cooking, stir together the soy sauce, water, sesame oil, brown sugar, and brown sugar.
Once chicken has cooked, add the soy sauce mixture to the pan and cook for 3-5 minutes or until slightly thickened. Add the shishitos back to the pan and stir to combine. Cook for another 2-3 minutes, allowing the shishitos to warm through.
Plate with rice, cauliflower rice, or quinoa. Add salt and pepper to taste.