Cut the chicken breast into small and thin pieces and place them into a 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. Add the oil and mix until well combined. Set aside to marinate for 10 to 15 minutes as you prepare the rest of the ingredients. If you have time, let the chicken marinade overnight in the fridge.

In a bowl, combine all the ingredients for the sauce: water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil. Whisk until no more of those cornstarch clumps are visible. Set aside until needed.

I steamed the broccoli and bell peppers using my vegetable steamer basket. This kitchen tool is so convenient for recipes like this. it also avoids having soggy veggies. I only added a small amount of water into a pot and placed the steamer inside. add all the veggies and cover for 5 minutes or until your veggies have the desired texture. I like mine with a crunch. Once cooked, To make the chicken with mixed vegetables

Add enough oil to coat the bottom in a wok or sauté pan over medium-high heat. Once the oil is hot, add the marinated chicken and cook on both sides until it is fully cooked. Ensure that each piece of chicken is cooked evenly by separating them. If needed, cook the chicken in small batches. Once cooked, remove the chicken from the wok/pan and set it aside.

Reduce the heat to medium and add oil to the pan as necessary. If there is excess oil, drain it. Add the minced garlic and ginger, and stir-fry until fragrant, about 10 to 20 seconds. Then, mix the prepared stir-fry sauce and pour it into the pan with the garlic and ginger. Heat the sauce until it starts to simmer and becomes thickened and glossy. Stir frequently to prevent the sauce from scorching and to help it thicken evenly. Reduce the heat to medium-low if needed.

Once the sauce is thick and glossy, reduce the heat to low and add the chicken. Mix until the chicken is well-coated. Then, add the vegetables and toss until they are coated with the sauce.

The chicken and broccoli are ready to be served. I sprinkled some green onions and served them with fluffy white rice. Let me know what you think when you make it. I love to have your feedback!