Velvet the Chicken: In a medium bowl, toss the sliced chicken with baking soda. Let sit for 15-20 minutes. Rinse the chicken well under cold water and pat thoroughly dry with paper towels.

Coat the Chicken: Return the rinsed and dried chicken to a clean bowl. Add 1 Tbsp cornstarch, 1 Tbsp soy sauce, 1 Tbsp Shaoxing wine, and 1 tsp sesame oil. Mix until all chicken pieces are well coated. Set aside while you prepare other ingredients.

Prepare the Stir-Fry Sauce: In a small bowl, whisk together ¼ cup soy sauce, ¼ cup water or chicken broth, 1 Tbsp brown sugar, 1 Tbsp oyster sauce (if using), and 1 tsp sesame oil. Set aside.

Cook the Chicken: Heat 1 Tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the velveted chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 2-3 minutes per side, until lightly browned and almost cooked through. Remove chicken from the wok and set aside.

Stir-Fry Vegetables: Add the remaining 1 Tbsp vegetable oil to the wok. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add bell pepper, broccoli florets, and snap peas. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.

Combine and Sauce: Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Bring to a simmer.

Thicken and Serve: Stir the cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp cold water) again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Cook for another minute to ensure the cornstarch is fully cooked. Serve immediately over steamed rice.