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 spoon to break it up. Cook for about 4 minutes and then add in the shallots, garlic and ginger. Cook for another 2 to 3 minutes.
While the chicken is cooking, in a small bowl whisk together the broth, hoisin, soy sauce, vinegar, chili paste and fish sauce.
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 first amount of basil. Serve the chicken over rice and topped with sliced mango, Thai chili and the second amount of basil.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.