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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the chicken breast, chop the Yu Choy, and slice the cucumber. Mince the garlic and ginger.
- 2
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Cook the Chicken
Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes until cooked through and lightly browned.
- 4
Add Aromatics
Add the minced garlic, ginger, and Szechuan peppercorns to the skillet. Stir-fry for another minute until fragrant.
- 5
Add Vegetables
Stir in the Yu Choy and cucumber, and cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
- 6
Season the Stir-Fry
Pour in the soy sauce and chili paste, and stir well to combine. Cook for another minute.
- 7
Finish with Herbs
Remove from heat, drizzle with sesame oil, and toss in the Thai basil leaves. Adjust seasoning with salt and black pepper to taste.
- 8
Serve
Serve immediately hot, garnished with additional Thai basil if desired.