Slice the chicken breast into thin strips, combine with water, Shaoxing rice wine, kosher salt, and baking soda in a bowl. Marinate for 10-30 minutes.

While marinating, whisk together 1/4 cup of water, soy sauce, sugar, cornstarch, and sesame oil in a bowl until smooth.

Boil water in a pot, add mixed vegetables, blanch for 2-3 minutes, drain, and set aside.

Heat 2 tablespoons of oil in a wok, add marinated chicken, sauté for 5-7 minutes until cooked through, then remove from wok.

Add minced garlic and ginger to the same wok, stir-fry for 30 seconds until fragrant.

Pour the prepared sauce into the wok, stir until simmering, then add the cooked chicken and blanched vegetables, mix well, and serve immediately.