Heat 2 teaspoons of the oil in a large frying pan over moderate heat. Cook the chicken for 2 minutes each side or until lightly golden. Transfer to a plate. Add the capsicum and the remaining oil to the frying pan and cook for 3 minutes or until crisp-tender. Add to the plate with the chicken.
Add the sugar to the pan and cook for 3 minutes or until caramelised. Add the orange zest, orange juice, stock, rosemary and salt and pepper to taste, and bring to the boil.
Return the chicken and capsicum to the pan, reduce to a simmer, cover and cook for 7 minutes or until the chicken is just cooked. Stir in the cornflour mixture and boil for 1 minute, stirring, until slightly thickened.
Meanwhile, peel the oranges with a small paring knife. Separate the orange segments from the membranes and stir the segments into the pan to gently heat through. Serve the chicken with the orange sauce.
My young children liked this dish, but it was a little too sweet and simple. I juiced my own oranges and thickened the sauce by reducing it rather than using cornflour. I would make it again as an easy family dinner but would leave out the sugar. - 13 Aug 2010