
A quick, flavorful weeknight stir fry: tender boneless pork chops glazed in homemade teriyaki, tossed with broccoli and served over rice or noodles.

This Teriyaki Pork Stir Fry with Broccoli is my go-to for busy weeknights and a favorite across the family. I first put this combination together on a hectic Monday when I had a bag of frozen broccoli and a few boneless pork chops in the fridge. What started as a pantry rescue turned into a dependable meal that balances sweet and savory in a way that feels indulgent but comes together quickly. The pork browns beautifully and the homemade teriyaki reduces to a glossy sauce that clings to every bite.
What I love most about this version is how forgiving it is: you can swap the vegetables, adjust sweetness, and still end up with dinner everyone raves about. The texture contrast is satisfying — caramelized pork cubes against crisp-tender broccoli — and the sauce has just enough body to coat rice or noodles without being syrupy. I usually double the sauce if I want leftovers for meal prep because the pork stays moist and the flavor deepens overnight.
My family’s first reaction when I made this was to ask for seconds — the kind of approval that turns a new dish into a rotation favorite. Over time I learned small tweaks that improve the outcome every time: patting the pork dry before coating it, letting the marinade rest so the cornstarch forms a thin crust in the pan, and finishing with a gentle simmer so the sauce glazes without over-reducing.
My favorite part is how the sauce mellows overnight in the fridge — leftovers often taste richer the next day. Friends who tried this at a potluck asked for the recipe and were surprised at how simple the component list is: a little planning and you can plate up restaurant-worthy teriyaki in under an hour.
Store leftovers in airtight containers in the refrigerator for up to four days. When cooling, separate portions into shallow containers to get them cold quickly and preserve texture. For freezing, place only the pork and sauce into freezer-safe bags or containers and remove as much air as possible; freeze for up to two months. Thaw overnight in the refrigerator and gently reheat in a skillet over low heat, adding a splash of water if the sauce tightens. Avoid freezing with broccoli, as its texture becomes soft on thawing.
If you need gluten-free options, swap low-sodium soy sauce for tamari or coconut aminos and replace the mirin with rice wine plus a teaspoon of sugar. For a lower-sugar version, reduce the sugar to 2 tablespoons and balance with an extra tablespoon of mirin or a squeeze of citrus. Fresh broccoli can replace frozen; steam it briefly so it stays bright green. Swap pork for thinly sliced chicken breast or beef flank steak using the same technique and cooking times adjusted slightly for thickness.
Serve over steamed white rice, brown rice, or lo mein-style noodles to soak up the sauce. For a lighter plate, present over cauliflower rice or a bed of stir-fried greens. Garnish with toasted sesame seeds, thinly sliced scallions, or a drizzle of toasted sesame oil for an extra layer of flavor. Pair with simple sides like pickled cucumbers or a cabbage slaw to add brightness and texture contrast.
Teriyaki sauce has roots in Japanese cooking, where the term refers to the technique of broiling or grilling with a glossy glaze made from mirin, soy sauce, and sugar. Over time teriyaki has been adapted globally into stir fry and pan-sauce forms, often using local proteins and vegetables. This adaptation — quick pan-searing pork and glazing with a teriyaki-style sauce — blends traditional Japanese flavors with practical, fast-cooking wok techniques common in many Asian-inspired home kitchens.
In spring and summer, swap broccoli for snap peas, baby bok choy, or thinly sliced bell peppers to keep the dish light and colorful. In autumn and winter, add heartier vegetables like carrots, mushrooms, or baby corn and use a touch less vinegar to enhance warmth. Holiday gatherings invite glossy, slightly sweeter sauces — increase mirin by 2 tablespoons and add a splash of orange juice for festive brightness.
Make the pork and sauce on Sunday and portion into meal-size containers with separate cups of rice. Keep the broccoli in another container and reheat both together in a skillet or microwave, adding a tablespoon of water to refresh the sauce. Label containers with date and contents — the pork and sauce will keep up to four days refrigerated, or up to two months frozen if stored properly.
There’s something satisfying about a simple weeknight dish that everyone requests again. This teriyaki pork stir fry is versatile, quick, and reliably comforting — give it a try and make it your own with the swaps and tips above.
Pat the pork dry before coating with cornstarch to achieve a better sear.
Brown pork in batches to avoid steaming and ensure caramelization.
Whisk cornstarch with cold water before adding to avoid lumps and create a glossy sauce.
Use low-sodium soy sauce if watching salt and adjust sweetness with rice vinegar if needed.
This nourishing teriyaki pork stir fry with broccoli recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze only the pork and sauce for up to 2 months. Add broccoli fresh or frozen when reheating to preserve texture.
Use tamari or coconut aminos instead of soy sauce and ensure the mirin or substitute is gluten-free.
This Teriyaki Pork Stir Fry with Broccoli recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine cubed pork with water, soy sauce, cornstarch, avocado oil, granulated garlic, and ground ginger. Mix thoroughly and marinate 15 to 20 minutes so the cornstarch hydrates and creates a light coating.
Heat a large skillet over medium-high and add 1 to 2 tablespoons avocado oil. Sear the pork in a single layer without crowding for 2 to 3 minutes per side until browned. Transfer to a plate and repeat with remaining pork.
Return all browned pork to the skillet and pour in mirin, soy sauce, sugar, and rice vinegar. Stir to dissolve sugar and scrape browned bits from the pan for flavor.
Top with frozen broccoli, cover with a lid, and cook until pork is cooked through and broccoli is tender-crisp, about 4 to 6 minutes. If using fresh broccoli, reduce time slightly.
Whisk cornstarch with water until smooth and stir into the skillet. Bring to a low boil and simmer 1 to 2 minutes until sauce thickens and glazes the pork and broccoli. Adjust seasoning and serve over rice or noodles.
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This recipe looks amazing! Can't wait to try it.
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