1. in a mixing bowl mix vigorously panaeng paste and coconut milk until combined. Put the chicken breast into the mix and place it to marinate in the fridge for at least 30 minutes.
2. When ready, drain the chicken, cook it on both sides in an oiled pan and finish off adding some of the marinate mix
3. in a hot wok pour the sesame oil and the teriyaki and stir until blended. Pour in the green beans , the tricolore peppers and the baby corns and cook on high heat for 5 minutes. now add the rest of the vegetables and cook through for 5 more minutes or until soft.
4. plate the chicken breasts and the vegetables sprinkling with fresh coriander leaves.