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In a small bowl, stir together the tamari, sesame oil, ground ginger, and white pepper. Set aside.
Heat 1 tablespoon of the garlic-infused oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center, about 5–6 minutes. Transfer the chicken to a plate and set aside.
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