Heat wok on high heat, and add 1 tbsp oil.
Brown chicken slices.
Add onion, ginger, and stir-fry until onion soften.
Add garlic, chilli jam, and 3 tbsp of water.
Season with fish sauce to taste.
Add chinese celery, and stir-fry until wilted.
Remove from heat, toss in Thai basil and roasted cashew.