Combine sliced chicken (cut against the grain) with water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix well until chicken absorbs most of the liquid, about 1-2 minutes. Add cornstarch and mix until evenly coated, then finish with oil. Let marinate for 10-15 minutes.

Whisk together all sauce ingredients (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil) in a measuring cup until cornstarch is completely dissolved with no clumps. Set aside.

Bring a pot of water to a rolling boil. Add vegetables in stages: broccoli florets and carrot slices first (2-3 minutes), bell peppers and zucchini next (1-2 minutes), and snow peas last (30 seconds only). Drain immediately and set aside.

Heat wok or large sauté pan over medium-high heat. Add 2-3 tablespoons oil to coat the bottom. Once oil shimmers, add marinated chicken in a single layer. Cook 2-3 minutes per side until internal temperature reaches 165°F and chicken is no longer pink inside. Work in batches if needed to avoid overcrowding. Remove and set aside.

Reduce heat to medium and keep about 2 tablespoons oil in pan. Add minced garlic and ginger, stirring constantly for 15-30 seconds until fragrant but not browned.

Stir the sauce mixture, then pour into pan with aromatics. Stir frequently as it heats and thickens to a syrup-like consistency that coats the back of a spoon, about 1-2 minutes. If sauce bubbles too vigorously, reduce heat immediately.

Reduce heat to low and return chicken to pan, tossing until well coated. Add blanched vegetables and toss everything together for 30-45 seconds until heated through. Serve immediately over rice or noodles.