In a small bowl whisk together the sauce ingredients and set aside. Heat a large skillet over medium high heat. Add in the oil and swirl to coat the bottom. Add in the ground chicken, season with black pepper and use a wooden spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2-3 minutes. Add in the cashews and pour in the sauce. Stir until everything is coated in the sauce. Bring to a boil then lower the heat and simmer until the sauce thickens and coats the chicken, about 5 minutes. Turn off the heat and stir in the basil. Serve the chicken over rice and topped with sliced mango, Thai chili and extra basil.