< Return to Seasonal Recipes

Basil Cashew Chicken


1 ½ pounds boneless skinless organic chicken breasts or tenders
¼ cup oyster sauce
¼ cup low-sodium soy sauce
2 tablespoons sesame oil
4 cloves garlic, minced or grated
1 inch piece fresh ginger, peeled and grated
1 serrano chile or jalapeno, seeded and chopped
½ cup raw cashews
2 cups fresh basil, leaves torn


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