1Blend cornstarch and water in a small bowl until smooth. Set aside.
2Sprinkle chicken pieces with salt and pepper. Heat oil in large skillet or wok. Add chicken. Stir-fry over medium-high heat until no longer pink. Remove chicken from skillet.
3Add onion to skillet. Stir-fry for one minute. Add mushrooms, pimentos, and ginger. Cook, stirring constantly, 2-3 minutes, or until mushrooms are tender. Add chicken broth and pea pods. Heat to boiling.
4Add cornstarch mixture. Heat to boiling, stirring constantly. Boil 1 minute. Remove from heat. Stir in chicken.
5Serve with cooked rice. Sprinkle with toasted almonds and serve with soy sauce, if desired.