Cut chicken into small strips. Put 2 tablespoons of orange juice into wok. Add mushrooms when hot and cook over medium heat for 5 minutes. Add peppers, onions and garlic. Cook about 3 minutes. Add peas and tomatoes and cook another minute. Transfer to another skillet.
Pour lemon juice, remaining orange juice and soy sauce in wok and heat to high. When steaming, add chicken and curry, stirring constantly. If necessary add some liquid from vegetables. Chicken will cook fast. Chicken is done when center is white, not pink. When it is barely done, add the vegetables back to the wok with the chicken, stirring constantly. When vegetables are the proper temperature, it is ready to serve!