In a mixing bowl, combine chicken breast, water, Shaoxing rice wine, kosher salt, and baking soda. Allow to marinate for 10 to 30 minutes while prepping other ingredients.

Sprinkle cornstarch over marinated chicken and drizzle with neutral oil. Coat evenly and let sit for 10 minutes.

Whisk together soy sauce, granulated sugar, chicken bouillon powder, and dark soy sauce until smooth.

Bring a pot of water to a boil, add mixed vegetables, and blanch for 2 to 3 minutes. Drain and rinse under cold water.

Heat a wok over high heat. Fry marinated chicken for 5 to 7 minutes until cooked through. Transfer to a plate and keep warm.

In the hot wok, sauté minced garlic and ginger for about 30 seconds until fragrant.

Pour the stir fry sauce into the wok and stir constantly until it thickens, about 2 minutes.

Return cooked chicken and blanched vegetables to the wok, tossing to coat everything in the sauce and warm through.