Chop the chicken in bite size pieces, about 1 inch long and 1/4 inch thick. Mince 2 tsp of the peeled ginger and set aside. Slice the rest of the ginger thinly and set aside. In a small bowl mix 1 tsp minced ginger, 1/2 tsp sesame oil, 1 Tbsp cornstarch, 1/4 tsp salt, 1/2 tsp mirin, 1/2 tsp sugar, 1/2 tsp canola oil, and 1/4 tsp freshly ground pepper. Add chicken and stir until coated. Refrigerate for 20 minutes.