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Add the chicken to a bowl and toss with the oyster sauce and soy sauce. Let the chicken marinate 10 minutes.
Heat a large skillet or wok over medium. Add 1 tablespoon sesame oil. Add the garlic, ginger and serrano chile, cook 30 seconds or until fragrant. Watch close, you don't want to burn the garlic. Increase the heat to medium high. Add another drizzle sesame oil and the chicken. Stir-fry over medium high heat until cooked through, about 5 minutes. Stir in the cashews and cook another minute. Remove from the heat and stir in Thai basil.
Serve the chicken over steamed rice with fresh mango slices and extra basil. EAT!