Directions

• In a small bowl, combine the first 7 ingredients until blended; set aside.
• Place eggs and cornstarch in separate shallow bowls. Dip chicken, a few pieces at a time in eggs, then in cornstarch. Toss to coat; shake off excess.
• In a wok or large skillet, heat 2 tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4-5 minutes. Remove from pan. Repeat with remaining 2 tablespoons oil and remaining chicken.
• Stir ketchup mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.