For the marinated chicken:

• 20 ounces skinless boneless chicken breast cut into 1/4 inch slices (about 2 chicken breasts)
• 3 tablespoons water
• 1 tablespoon Shaoxing rice wine (optional)
• 1/2 teaspoon Kosher salt (fine salt is okay too)
• 1/4 teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon oil (any neutral oil is fine)

For the stir fry sauce:

• 3/4 cup water
• 2 1/2 tablespoons regular soy sauce
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon chicken bouillon powder (optional)
• 1/4 teaspoon dark soy sauce (optional for color)
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil

For the rest of the dish:

• 1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas.)
• 1 tablespoon garlic minced (about 2-3 cloves)
• 1 tablespoon ginger peeled and minced (about 1 inch knob)
• Oil as needed for cooking (any neutral oil)