Of course @drobinson, and thanks!

Sesame Chicken with Pomegranate + Fried Rice
Yield: about 6 servings
Ingredients
Chicken Slurry:
1 1/2 pounds boneless, skinless chicken breast chicken
3 eggs
3/4 cup cornstarch
Sesame Pomegranate Sauce:
1/4 cup cold water
3 tablespoons cornstarch
1 tablespoon freshly grated ginger
4 cloves garlic, minced
2 tablespoons sesame seeds (plus more for topping)
2 tablespoon toasted sesame oil
1 1/2 cups chicken stock
1/2 cup soy sauce (gluten free if necessary)
1 cup 100% pomegranate juice
1/4 cup rice wine vinegar
1 1/4 cups brown sugar
1/4 cup pomegranate molasses
1 tablespoon chili garlic paste (or more to heat preference)
about 2 quarts peanut or sunflower oil for frying
pomegranate arils for serving (optional)
Veggie Fried Rice:
4 cups cooked brown rice (or white)
3 cups stir-fry vegetables of choice
4 heads garlic, minced
1/4 cup peanut or sunflower oil, divided
1 1/2 cups chicken or vegetable broth
2 eggs
3 tablespoons soy sauce
2 tablespoons toasted sesame oil
sea salt to taste
Instructions

1. Combine cornstarch and eggs in a medium bowl and whisk until smooth. Add chicken and stir to coat. Place in refrigerator for up to 24 hours or just while you make the sauce.
2. Whisk cornstarch and 1/4 cup water in a small bowl and set aside. Saute garlic, ginger, and sesame seeds with sesame oil in a saucepan or wok over medium heat for 3 to 4 minutes until browned. Add remaining ingredients from stock to chili garlic paste and bring to a boil over medium high heat, stirring often. Continue boiling until the sauce is just starting to thicken a little, about 10 minutes. Pour in water/cornstarch while stirring and stir until thick. Remove from heat and cover to keep warm.
3. Heat a deep fryer filled with recommended amount of oil (alternatively you can use at least 2 inches of oil in a dutch oven or wok instead) to 350 degrees F (180 C). Remove chicken slurry from fridge and drop a few pieces at a time into hot oil. Fry on each side for about 2 minutes until golden and crispy. Remove to a plate lined with paper towels to drain. Continue until all chicken is cooked.
4. Toss chicken in warm sauce and serve immediately topped with pomegranate arils and extra sesame seeds along with the rice.
   Veggie Fried Rice:
5. Add 3 tablespoons oil, garlic, and vegetables to large skillet or wok and cook until veggies are starting to soften, about 3 minutes. Add broth and continue stirring until most of the liquid is evaporated. Make a space in the center of the pan and pour in 1 tablespoon more oil and crack in eggs. Quickly scramble and break into small pieces as it cooks then stir into veggies. Now add soy sauce, sesame oil, and rice and toss to coat. Cook for about 5 minutes until it starts to darken and gets hot. Remove from heat and season to taste with salt then serve with chicken.