Chicken Fajitas

We had a couple of peppers languishing in the crisper, and I got some chicken very cheaply at Sunflower, so I decided to make chicken fajitas for dinner tonight. Here's the ingredients (except for the sugar, which I forgot to put on the table for the picture):
Long story short, I julienned the onion, peppers, and chicken, and mixed everything all together in a big bowl. The recipe calls for using one each of red, green, and yellow bell peppers; since I didn't feel like selling my first born for produce I replaced the yellow pepper with another green. I stuck the mix in the fridge to marinate and left it for several hours until dinnertime.
Ideally, you should let this marinate over night. Since I'm not that great at planning ahead, I'm happy if I can let it sit for a few hours. This makes a lot of fajita mix, and usually I save half for another night. Because my friend was staying over for dinner I went ahead and made all of it. Sautee it all up, plop it in a tortilla (we use this local brand that is so good you can eat them plain out of the bag) and you're good to go.