Cut the chicken into 1/2" strips. Cut the onion and bell peppers into thin strips. Set aside.
Mix water, oil and seasoning mix in a large resealable plastic bag. Add chicken, toss to coat. Refrigerate 15 minutes.
Pour chicken into large skillet. Cook over medium-high heat for 5 minutes. Add onion and bell peppers and cook for another 5 minutes or until chicken is cooked through and vegetables are tender, stirring frequently.
There are 206 calories in 1 serving of Chicken Fajitas II.