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Cut 2 chicken thighs into into 1 cm wide strips. Transfer into suitable marinade container
Add 1 tsp baking soda to container. Massage to incorporate. Add 1 tsp white pepper, 1 tsp garlic powder, 1 cup water, 0.5 cup soy sauce, rice vinegar and sugar, and 0.25 cup canola oil. Mix to combine.
Allow to marinate minimum 2 hours
Peel and julienne 2 carrots. Chop 1 head of broccoli into pieces. Chop 1 head of cabbage in half, cut out the stalk and cut into shreds.
Cook rice according to package instructions
Create cornstarch slurry by combining 1 tsp cornstarch and 2 tbsp water
Pre-heat a pan on high heat.
Add 0.5 the total veggies and 3 tbsp of water to the pan. Add a lid and cook for 1.5 minutes. Set the veggies aside and repeat for the other 0.5 of the veggies.
Add neutral oil and add 1 layer of chicken to pan. Be sure not to overcrowd the pan. Allow to cook until desired level of browning. Set cooked chicken aside and repeat with remaining chicken.
Deglaze the pan with 5 tbsp water, 2 tbsp soy sauce, and cornstarch slurry. Stir until all corn starch dissolved. Reserve the sauce
Plate all items. Drizzle desired level of sauce on top.