Cut green and red capsicums into small squares.
Heat 2 tbsps oil in a non-stick pan. Add capsicums and a little salt and grill.
Place rice in a bowl and heat in the microwave till well heated through.
Quarter orange and remove the peel with a knife leaving a little flesh on the peel.
When the capsicums are well grilled, drain and transfer into a bowl.
Add chicken to the oil remaining in the pan, add salt and saute. Squeeze the orange peel to extract juice and put into the pan along with the peels.
Have each orange quarter.
Add green chillies to the chicken and mix well and cook till the chicken is done. Transfer into another bowl.
Heat the stock in a deep non-stick pan, add 1 tbsp tomato ketchup. Add ginger, garlic, salt and sugar and mix well.
Remove the orange peels from the chicken and discard. Add 2 tbsps cornstarch water, mix well and cook till the sauce thickens.
Add chicken and orange pieces and mix. Simmer for 2-3 minutes. Add spring onion greens and mix. Add vinegar and mix.
To serve put the rice in a serving bowl. Pour the chicken with the sauce over the rice. Put the grilled capsicums on top and serve hot.