Marinate the chicken by combining sliced chicken with 1 tablespoon cornstarch, Shaoxing wine, baking soda, and salt. Mix well and let sit for 10-15 minutes.
Blanch vegetables in boiling water. Add broccoli and carrots for 2 minutes, snap peas in the last 30 seconds. Drain and rinse with cold water.
Cook the chicken in 2 tablespoons hot oil over medium-high heat for 2-3 minutes per side until golden. Remove to a plate.
Stir fry aromatics by adding remaining oil to pan, then garlic and ginger. Cook for 30 seconds until fragrant.
Make the sauce by whisking together soy sauce, water, brown sugar, remaining cornstarch, sesame oil, and black pepper.
Combine everything by pouring sauce into pan with aromatics. Let bubble for 1 minute until thickened. Add vegetables and chicken, toss to coat for 1 minute.
Serve immediately over rice or noodles with sesame seeds and green onions.
