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Heat oil in steam-jacketed kettle. Add ginger and garlic and cook until translucent. Remove garlic and discard. Add chicken to hot oil. Stir fry to 165°F. Add onion and pepper to chicken. Stir-fry 1-2 minutes. Drain mushrooms and water chestnuts. Reserve mushroom liquid. Add mushrooms and water chestnuts to chicken-vegetable mixture. Stir-fry until hot, 1-2 minutes. Reserve for later step (keep hot, above 140°F). Combine liquids, chicken base, cornstarch, and pepper. Mix until smooth. Cook sauce until thickened and clear. Stir the chicken mixture (reserved from earlier step) cashews, and pimento into sauce. Cook rice according to directions.  Serve 6 ounces of chicken over 4 ounces of rice. Serves 50