In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.

Add the cornstarch and mix until the chicken is well coated. Finish the marinade by adding the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes.

In a bowl or measuring cup, combine all the ingredients for the sauce. Whisk until no more cornstarch clumps are visible. Set aside.

Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.

In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan. Once the oil is hot, add the marinated chicken and cook on both sides until cooked through. Remove from the wok/pan and set aside.

Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Add the minced garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.

Pour the prepared stir fry sauce into the pan with garlic and ginger. Let the sauce heat up until it starts to simmer and thickens.

Once thick and glossy, reduce the heat to low and add the chicken and blanched mixed vegetables. Toss until coated with sauce.

Serve with rice or lo mein and enjoy while hot!