In a large skillet place chicken and first 8 ingredients over medium high heat. Bring to a boil then simmer until chicken is cooked through. Remove to a cutting board and slice into bite size pieces. Add tomatoes and vegetables and return to simmer. Make a cornstarch slurry: start with 1 tsp of cornstarch dissolved in cold water and add to sauce. Bring back to simmer and check for desired thickness. Add more as needed or add water to thin. Return sliced chicken to pan and heat through. Serve over hot rice.