PAT THE CHICKEN DRY WITH A PAPER TOWEL AND THEN CUT IT INTO 1/4 INCH STRIPS. TRANSFER TO A BOWL AND DRIZZLE WITH OIL.
SPRINKLE TEX MEX SEASONING OVER CHICKEN AND TOSS UNTIL IT IS EVENLY COATED.
HEAT OIL IN A SKILLET OVER MEDIUM HIGH HEAT.
ADD THE CHICKEN TO THE PAN AND COOK 4 MINUTES. THEN FLIP THE STRIPS AND COOK ANOTHER 4 MINUTES.
REMOVE THE CHICKEN AND REDUCE THE HEAT TO MEDIUM. ADD THE REMAINING OIL AND THEN THE PEPPERS AND ONIONS.
SPRINKLE WITH SALT AND PEPPER AND COOK UNTIL SOFTENED.
ADD THE CHICKEN BACK TO THE PAN AND TOSS TO COMBINE.