Ecstatic to post this. Had a few breakthroughs. First, no need for a wok to make this. Any large pan works. The veggies and protein gets blanched in boiling water... 2nd. The chicken stock is indeed what I have been missing. This is so close to my old favorite take out it's crazy. WAAAY better than any takeout near me. This is super comfort food. 3rd. Make the sauce in advance and nuke until thickened before use. This was broccoli, chicken, water chestnuts, and tops of bok choy. Other takeaways for next time: forgo the sesame oil, too strong. Use sliced water chestnuts next time and do not blanch stuff as long. I'd say 30s. I did 60s. This enough for 3 but not 4 people. I used one broccoli crown, one can WC, one BSCB.
Inspiration for this was here: https://thewoksoflife.com/takeout-chicken-broccoli/
Inspiration for this was here: https://thewoksoflife.com/takeout-chicken-broccoli/