Rainbow Mock-Fajitas

There are few foods that comfort me the way fajitas do. It's a meaty dish full of color and flavor, that keeps your stomach feeling warm for hours (and I promise it's not acid reflux). It's comforting on rainy days and sunny days alike.
Like most people in North America, my primary exposure to "Mexican" food was through Old El Paso salsa and flavor packets. This was such a hit and miss experience for me that I wasn't sure if I loved or hated Mexican food. I still don't know, because my exposure is still severely limited (we still use those stupid flavor packets and salsa, and all I can tell you is that I HATE tacos).
Those flavor packets were, to me, the equivalent of mystery meat. You don't know what's in it, but you're not sure if you even want to know. The fearless masochist that I am, I wanted to know. To be fair, there's nothing really bad in it. They're free of MSG, as far as I can tell, and their worst ingredient is silicon dioxide (sand). However, this doesn't change the fact that I want to control what goes into my mouth and how my food is prepared. I'm a control freak like that.
The two foods I feel the need to control the most are spaghetti and fajitas. Spaghetti will be addressed some other day, as I'm currently basking in the glory of something fajita-esque. There is nothing traditionally Mexican about these fajitas, but they taste to me as I think fajitas should taste. So, probably not like fajitas. In other words, this is my interpretation of fajitas.

Rainbow Mock-Fajitas
Serves 4 or so

2 chicken breasts
1/2 green bell pepper
1/2 yellow bell pepper
1/2 red bell pepper
2 small yellow onions
1/2 cup water
2 tbsp paprika
1 tbsp ginger
1 1/2 tbsp Dijon mustard
1 tbsp Sriracha chili sauce (this is mostly to taste, mine wasn't hot)
grapeseed oil


Directions:
1. Cut chicken breasts into pieces of a desirable size (I like them fairly square and large). Cook in a large, preheated stainless steel pan with grapeseed oil. Be careful not to brown your chicken, you're just looking to cook it all the way through.
2. DICE THE VEGGIES! Or cut them however you want, I'm a dicing freak.
3. Once chicken is cooked all the way through, but still somewhat soft and moist, add all your veggies. Yes, all at once.
4. Add water (so that the Dijon and spices don't stick to the pan), and then go wild adding all spices and condiments. Timing isn't really too important in this recipe. Stir until everything is incorporated.
5. Allow to cook and reduce until you have a light sauce, or do what I do and just wait until the veggies are cooked and coated and then serve.

This recipe is, admittedly, a little heavy on the Dijon and may, in the future, be a little heavy on the ginger side. Anybody who has a homemade fajita recipe of their own, feel free to share! I'm always looking for better fajitas. This is just a little starter.
Enjoy!