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Cook the jasmine rice according to package directions in a medium saucepan. Keep warm.
Heat the garlic-infused oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with the salt, and cook undisturbed for 3 minutes, until the undersides are golden. Stir and continue cooking for 2 more minutes, until the chicken is opaque throughout with no pink at the center. Transfer to a plate and set aside.
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