In a large bowl, whisk together soy sauce and cornstarch until smooth and no lumps remain. Whisk in egg white and sesame oil. Add chicken and toss to coat; set aside to marinate for 15 minutes.

To make sauce, whisk together soy sauce and cornstarch in a bowl until smooth. Mix in sweet chili sauce, sesame oil, brown sugar, ginger, and garlic and set aside.

Dump sesame seeds into a shallow baking dish or bowl. Remove one strip of chicken from marinade, letting excess liquid drip off. Dredge in sesame seeds, coating both sides evenly. Transfer to a plate and repeat with remaining chicken.

Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat until shimmering. Arrange half of chicken strips in a single layer in pan. Cook for 2 to 3 minutes or until bottoms are lightly brown, then flip and cook for 2 minutes more or until lightly golden and cooked through. Transfer chicken to a clean platter. Return pan to heat along with remaining oil and repeat with remaining chicken strips. Transfer to platter and set aside.

Return skillet to heat and add carrots and peas. Cook for 1 minute (2 minutes if you prefer softer veggies) then add sauce mixture. Bring to a simmer and allow to bubble for 1 minute until sauce is slightly thickened and vegetables are vibrant in color and just tender.

Add back chicken and gently stir for about 1 minute or until chicken pieces are evenly coated with sauce and heated through.

Serve warm with white jasmine or brown rice.