Chicken Stir-Fry with Snow Peas

This is a super delicious stir-fry.  It's important to me to have a wok for my stir-frys so I can get the temperature right.  It makes a difference in how it turns out.

Recipe:

3/4 lb boneless chicken breast, sliced
6-8 oz snow peas
1/2 can water chestnuts
Cashews, roasted and salted
1/2 tsp salt
1 1/2 C oil

Marinade:
1 Tbs soy sauce
1 tsp white grape juice
1/2 tsp rice vinegar
1/2 tsp sesame oil
1 1/2 tsp cornstarch

Sauce:
1/3 C water
2 Tbs oyster sauce
1 tsp white grape juice
1/2 tsp rice vinegar
1/2 tsp sugar
1 Tbs cornstarch

Slice chicken breast against the grain and cut in small pieces. Mix in marinade. Let sit 30 minutes at least. Prepare sauce and set aside.  Prepare peas by rinsing, stringing, soaking in ice-water for awhile and then drying on a towel. Heat 1½ C oil in wok on high. Cook chicken in batches for a few seconds, while separating each piece, until barely done. Remove to plate. Remove all but 2 Tbs oil. Add salt, then snow peas and water chestnuts and stir-fry until peas turn bright green (about 2 minutes). Add chicken and stir. Give sauce a quick stir and add to center of wok, stirring quickly to thicken. Stir everything together, remove from heat and stir in as many cashews as desired. Serve with rice and spring rolls if desired. Serves 3 or 4.