Saute green vegetables in olive oil 2-3 min until thawed and crisp-tender. Place lid onto pan and add 1-2 Tbsp water to lightly steam for 1 additional minute. Remove lid and set aside.
Place chicken in small bowl. Add water 1 Tbsp at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
Drizzle vegetable oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Add chicken, garlic, and ginger; Stir fry for 3 min.
Add garlic sauce; stir fry 2 min. Add green vegetables and cut tomatoe wedges; stir fry to heat through, 30 seconds. Transfer to serving platter: Garnish with sesame seeds and freshly ground pepper to taste.
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