Using a small sharp knife, cut the peel and white pith away from the orange and, holding the fruit over a bowl, slice out the segments, collecting them and any juice into the bowl. Stir in the honey and soy sauce. Set aside.
Heat half the oil in a large non-stick wok or frying pan, add the finely sliced butternut squash, onions and broccoli, stir-fry over a high heat for 3-4 minutes. Mix in the garlic, ginger and chilli for the last minute then transfer everything onto a plate.
Now toss the chicken and remaining oil into the hot pan and stir-fry for 2-3 minutes or until coloured all over.
Reduce the heat to medium and return the vegetables to the pan together with the pepper slices, orange segments and honey mix. Stir-fry for a further 2-3 minutes or until the chicken is cooked through and the vegetables just tender yet still retaining some crunch.