Bring the rice and water to boil in a pot. Reduce heat to low, cover and simmer 20 minutes.
Place green beans in a pot with a steamer basket over boiling water and steam 10 minutes or until tender but crisp.
Heat the oil in a frypan and cook the chicken for 5 minutes on each side, or until juices run clear.
Mix the chicken stock, peanut butter, honey, soy sauce, chilli paste and lemon juice in a saucepan over medium heat. Cook and stir for 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with spring onions and peanuts.