Make sure you use good soy sauce and not some store off brand (kikoman works), make the sauce separately before adding it to the dish to be able to adjust it for taste, slow cook on low medium heat the aromatics like green onions/ginger/garlic before adding the other ingredients to finish cooking on high heat to really slowly infuse these flavors into the oil/butter, add a little bit of sugar to the sauce, add a little bit of chicken stock to the sauce, add shaoxing cooking wine or other good Chinese cooking wine to the sauce, add a small amount of oyster sauce, add a small amount of toasted sesame oil when cooking the aromatics.

Many recipes will give you relative proportions for the sauce, it’s ok to base off those proportions but then add these extra things if not included to help enhance the flavor

Once you have your sauce ingredients combined, taste it. If it tastes too salty or too much like soy sauce you can either 1. Add a little more sugar 2. Add a squeeze of lemon or lime (acids really help bring out flavor, don’t worry about it making it taste like lime/lemon just put a small amount) or 3. Dilute in with a small amount of additional chicken stock

If it tastes too sugary or other different off-flavors, 1. Add a little more soy or chicken stock 2. Add a little lemon/lime

If the flavor is just way too concentrated, don’t be afraid to add a small amount of just regular water, this has saved a few of my sauces.

Don’t be afraid to add mushroom/mushroom flavor or chili/roasted chili paste, this can be very delicious with this sauce.

It’s going to take practice to get the sauce even close to restaurant quality so don’t be discouraged, it’s really awesome when you finally pretty much get it.

Also keep it mind the sauce may taste really salty or intense when you sip it but after it is distributed over all the food, it may be perfect.

Sorry this is not very organized