Combine soy sauce, chilli jam and 1 tablespoon water in a small bowl.
Cut chicken into very thin slices. Drizzle with 1 tablespoon oil and toss to coat.
Heat a large wok or non-stick frying pan over a high heat. Add half the chicken. Stir-fry for 2-3 minutes, until lightly golden and just cooked. Transfer to a clean bowl. Repeat step with remaining chicken.
Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes.
Return chicken to wok with sauce mixture. Stir-fry 1 minute, or until hot. Sprinkle with cashews and basil.
Meanwhile, prepare noodles as directed on packet. Drain.
Serve stir-fry with noodles.

Substitute a 450g pouch microwaveable brown rice for brown rice vermicelli, if preferred.
Thai basil can be replaced with regular basil or coriander.
Speed up the prep time by using 400g pre-sliced chicken breast stir-fry strips, available from the refrigerated meat section in supermarkets.