506 calories; 16 g fat; 2 g saturated fat; 60 mg cholesterol; 997 mg sodium; 55 g carbohydrate; 4 g fiber; 28 g protein
Cut the chicken into ½-inch cubes. Place in a large bowl and add the tomato
sauce, soy sauce, cornstarch, sesame oil, and ginger root. Stir and toss until completely mixed. Coat a wok or large skillet with nonstick cooking spray and place over medium heat. When hot, add the chicken and stir constantly for 2 minutes. Add the walnuts and vegetables and stir constantly for 2 minutes more, or until the chicken is cooked through. Season with salt and pepper, if desired. Transfer to a bowl or platter and sprinkle with the green onions. Serve over rice.