In a mixing bowl, combine thinly sliced skinless boneless chicken breast with 3 tablespoons of water, 1 tablespoon of Shaoxing rice wine, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Mix thoroughly and allow the chicken to absorb these flavors by marinating for 10 to 30 minutes. Once ready, stir in 2 tablespoons of cornstarch and 1 tablespoon of neutral oil to coat the chicken well.

In a separate bowl, whisk together 2½ tablespoons of soy sauce, 1½ tablespoons of granulated sugar, 1 teaspoon of chicken bouillon powder (if using), ¼ teaspoon of dark soy sauce (if using), 2 tablespoons of water, and 2 tablespoons of cornstarch. Ensure the mixture is smooth and well-combined.

Bring a pot of water to a boil over high heat. Prepare your mixed vegetables, and add them to the boiling water for about 2 to 3 minutes. Drain in a colander and set aside.

Heat a large wok or non-stick skillet over medium-high heat and add a tablespoon of neutral oil. Once hot, add the marinated chicken in a single layer. Stir-fry for about 5-7 minutes until the chicken turns golden brown and is cooked through.

In the same wok, add more oil if necessary, toss in 1 tablespoon of minced garlic and 1 tablespoon of minced ginger. Stir-fry for about 30 seconds until fragrant, then pour in the prepared sauce. Cook for about 2-3 minutes until thickened.

Return the cooked chicken to the wok along with the blanched vegetables. Stir well to combine and cook for another minute until heated through.