Tomato Ginger Chicken And Walnut Stir-Fry

1 pound chicken breast meat
1 teaspoon toasted sesame oil
2 tablespoons soy sauce
1/4 cup tomato sauce
2 teaspoons cornstarch
1 tablespoon grated ginger root
1 tsp. peanut oil
1 cup chopped walnuts
1 (1 lb) bag frozen mixed Stir-Fry vegetables, thawed and drained
Salt and pepper to taste
hot cooked rice for serving
1/4 cup finely chopped green onions for garnish

Cut chicken meat into small chunks - about 1/2 inch size.

Put the sesame oil, soy sauce, tomato sauce, cornstarch, and ginger root in a large bowl and whisk to combine. Add the chicken pieces to the bowl and toss to coat well; set aside.

Put a wok or large skillet over medium-high heat, add oil, and when oil sizzles, add the chicken mixture (including the liquid) and cook stirring often until chicken is almost done.

Now add the walnuts and vegetables and cook, stirring often, for about 2 or 3 minutes or until vegetables are hot and tender. Season with salt and pepper.

Serve over hot cooked rice with sprinkles of green onions on top.