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.

Ingredients

• Pork: 6 boneless lean pork chops, cut into 1/2-inch cubes (about 1.25 pounds). Choose chops labeled "loin" or "center-cut" for tenderness; trimming visible fat will reduce splatter and calories.
• Marinade and coating: 3 tablespoons water, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground ginger, and 1 teaspoon avocado oil for tossing. The cornstarch creates a light velvety coating that seals juices when seared.
• Cooking oil: 2 tablespoons avocado oil (or canola). Use an oil with a high smoke point for a good sear at medium-high heat.
• Teriyaki sauce: 1/2 cup mirin, 1/2 cup low-sodium soy sauce (or coconut aminos for gluten-free), 1/4 cup granulated sugar, 2 1/2 tablespoons rice vinegar, and 2 to 3 tablespoons cornstarch mixed with 1/3 cup water to thicken.
• Vegetables: 2 cups frozen broccoli florets (you can substitute fresh; see substitutions). Frozen broccoli is convenient and holds up well under the lid for quick steaming.

Instructions

Prepare the pork: Place the cubed pork in a bowl and add 3 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon avocado oil, 1/2 teaspoon granulated garlic, and 1/4 teaspoon ground ginger. Stir to coat every piece, then let rest 15 to 20 minutes so the cornstarch hydrates and forms a thin protective layer that promotes browning and juiciness. Brown in batches: Heat a large skillet over medium-high heat and add 1 to 2 tablespoons avocado oil. Add the pork in a single layer without crowding and sear until deeply browned on the edges, about 2 to 3 minutes per side. Work in batches to avoid steaming; transfer browned pieces to a plate while you finish the rest. Combine sauce and pork: Return all pork to the skillet and pour in 1/2 cup mirin, 1/2 cup low-sodium soy sauce, 1/4 cup sugar, and 2 1/2 tablespoons rice vinegar. Stir to combine, scraping up any fond from the pan. The alcohol in mirin will cook off quickly and the sugars begin to dissolve, creating the sauce base. Add broccoli and steam: Top with 2 cups frozen broccoli, cover with a lid, and cook until the pork is cooked through and broccoli is heated and just tender, about 4 to 6 minutes. If using fresh broccoli, steam uncovered for slightly less time to retain a bright green color and crisp bite. Thicken the sauce: Whisk 2 to 3 tablespoons cornstarch with 1/3 cup water until smooth, then stir into the skillet. Bring to a gentle boil and simmer for 1 to 2 minutes until the sauce thickens to a glossy glaze that coats the pork and broccoli. Finish and serve: Adjust seasoning to taste, adding more soy sauce for salt or a pinch more sugar for sweetness. Serve over steamed rice or noodles, garnishing with sliced green onions or sesame seeds if desired.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.