Boil 500ml salted water in a pan, and add the rice. Cool for 20 minutes until al dente, while you prepare the rest of the dish, then rinse with boiling water and keep warm.
While the rice is cooking, add the diced chicken to a large frying pan with 4 of the finely sliced spring onions, and cook gently, until golden brown.
Mix together the peanut butter, soy and vinegar, to a paste. Add half of this to the chicken, and set. Aside the remaining half.
Add the szechuan pepper and the chilli flakes to the chicken.
Mix the cornflour with 150ml boiling water, mix, and then add to the chicken and stir well. Add a splash of water if necessary to loosen the sauce.
While the chicken simmers, prepare your salad. Mix the cucumber ribbons with the remaining peanut butter mix. Add half of the chopped coriander.
When the chicken is cooked through, serve with the rice and cucumber salad on the side, and add the remaining coriander and chopped spring onion as a garnish. Sprinkle the chopped peanuts over the top.