In a mixing bowl, combine the sliced chicken breast with 3 tablespoons water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid. Add 2 tablespoons cornstarch and mix until well coated. Finish by adding 1 tablespoon oil and mix until combined. Set aside to marinate for 10-15 minutes while preparing other ingredients. Pro tip: For easier slicing, partially freeze chicken for 30 minutes before cutting.

In a bowl or measuring cup, combine ¾ cup water, regular soy sauce, sugar, chicken bouillon powder, dark soy sauce, 2 tablespoons cornstarch, and sesame oil. Whisk until no cornstarch clumps are visible. Set aside. Give it another quick stir before using since cornstarch settles.

Bring a large pot of water to a rolling boil. Add heartier vegetables like broccoli and carrots first and cook for 2-3 minutes until bright green and slightly tender. Add bell peppers and zucchini after 1 minute, then add tender vegetables like snow peas in the last 30 seconds. Drain immediately and rinse with cold water to stop cooking and preserve vibrant colors.

Heat wok or large sauté pan over medium-high heat. Add 2-3 tablespoons of oil to generously coat the bottom. Once oil shimmers but before it smokes, add marinated chicken and cook until golden on both sides and reaches 165°F internally, about 3-4 minutes per side. Separate chicken pieces so each one gets proper contact with the hot pan. Cook in batches if necessary to avoid overcrowding. Remove from wok and set aside.

Reduce heat to medium and keep about 2 tablespoons of oil in the pan, draining excess if necessary. Add minced garlic and ginger and stir fry until fragrant, about 15-30 seconds. Watch carefully to prevent burning. The aroma should fill your kitchen when ready.

Give the prepared stir fry sauce a good mix and pour into the pan with garlic and ginger. Let sauce heat up until it starts to simmer and looks thickened and glossy, about 2-3 minutes. The sauce should coat the back of a spoon. Stir frequently to prevent scorching and help sauce thicken evenly. If sauce gets too thick, add water 1 tablespoon at a time. Reduce heat to medium-low if necessary.

Once sauce looks thick and glossy throughout, reduce heat to low and add cooked chicken. Mix until chicken is well coated. Then add blanched mixed vegetables and toss until vegetables are well coated with sauce, about 1-2 minutes.

Serve immediately with rice or lo mein while hot. Enjoy!