1. In a small bowl, mix the water, wine, soy sauce, cornstarch, and sugar. Set aside.
2. Cut the chicken into ¼-inch thick slices, 2-3 inches long and about 1/2-inch wide. In a bowl, mix the chicken, wine, soy sauce, cornstarch, oil, and salt.
3. Set a 14-inch wok over high heat. When the pan is hot, add 1½ teaspoons oil and rotate the pan to spread oil. Add the peas. Stir fry until the peas are lightly coated with oil. Add the water and cover the pan. Cook until peas are bright green, 1-2 minutes. Transfer the peas to a serving dish.
4. Return the pan to high heat. When all remaining water has evaporated, add the remaining 1½ tablespoons oil to pan. Add the ginger and chicken. Stir fry until chicken is lightly browned, 2-3 minutes. Return the peas to pan. Stir the sauce mixture and add to pan. Stir-fry until sauce boils, about 30 seconds. Stir in the cashews and transfer to serving dish.