Finely dice the chilli, garlic and ginger and add to a small bowl with the lime juice, cayenne pepper and olive oil. Mix well until thoroughly combined. Meanwhile, take the chicken breast and, using a sharp knife, make two or three incisions in the breast to allow the marinate to penetrate through.
Put the chicken breast in the marinade and leave for anything from 20 minutes up to three hours.
Preheat the oven to 190C/375F/Gas Mark 5. Meanwhile, heat a pan with a little oil and place the chicken breasts onto the pan and brown on both sides for 2-3 minutes. Then transfer to a small baking tray and pop them into the preheated oven for 12-15 minutes, or until they are cooked through.
Reheat the pan on which you cooked the chicken, add the diced chilli and ginger and cook for 2-3 minutes. Next, add the green peppers, broccoli, mange tout and green beans and cook for a further 4-5 minutes. If necessary, add in the water during the cooking process to prevent the vegetables from burning.
Serve the vegetables on a large serving platter with the chicken breast on top. Garnish with a sprig of coriander.