This Teriyaki Pork Stir Fry with Broccoli has been one of my dependable weeknight rescues for years. I first put this combination together when I had a package of boneless pork chops and a craving for something saucy and comforting but fast — the kind of dish that hits the spot without demanding a lot of hands-on time. The pork stays juicy because I cut it into 1/2-inch cubes and give it a light cornstarch coating, which helps create a silky-smooth sauce that clings to every bite. The broccoli adds a bright, slightly crunchy contrast that our family loves.

I’ve made this version hundreds of times and learned a few tricks along the way: let the pork marinate for at least 15 minutes so the flavors penetrate, use a hot pan and work in batches to get a proper caramelized sear, and make the sauce with mirin for a genuine sweet-savoury depth. Serve it over freshly steamed white rice, brown rice, or even lo mein-style noodles. It’s also forgiving for meal prep—heat it gently so the sauce doesn’t break and you’ll have a reliable dinner for the week.

Ingredients

• Pork: 6 boneless lean pork chops (about 1.5–2 pounds total), sliced into 1/2-inch cubes. Choose chops that are fairly lean for even cooking; center-cut boneless chops work well. If they are thick, trim a little fat and pound lightly for uniform pieces.
• Marinade and seasonings: 3 tablespoons water, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon avocado oil, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground ginger. The cornstarch in the marinade helps lock in juices and gives the finished sauce a silky sheen.
• Cooking oil: 2 tablespoons avocado oil (or other high smoke point oil like canola or peanut oil). Avocado oil browns the pork quickly without burning; peanut oil adds a slightly nuttier note if you prefer.
• Teriyaki sauce: 1/2 cup mirin, 1/2 cup low-sodium soy sauce (or coconut aminos for a soy-free option), 1/4 cup granulated sugar, 2 1/2 tablespoons rice vinegar. These ingredients create a balanced sweet-salty base. Taste and adjust sugar or soy to your preference.
• Thickening slurry: 2–3 tablespoons cornstarch mixed with 1/3 cup cold water. Start with 2 tablespoons for a looser glaze, use 3 tablespoons for a thicker coating.
• Vegetables: 2 cups frozen broccoli florets (about 8 ounces). If using fresh, use roughly 3 cups of florets and blanch or stir until bright green and tender-crisp. Frozen is handy and cooks quickly under a lid.
• Optional additions: Bell peppers, sliced onions, carrots, snap peas, or mushrooms. Add them when you add the broccoli so they cook through together.

Instructions

Prepare the pork: Place the pork cubes in a bowl. Add 3 tablespoons water, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon avocado oil, 1/2 teaspoon granulated garlic, and 1/4 teaspoon ground ginger. Mix thoroughly so every piece is lightly coated. Let the pork rest for 15–20 minutes; the cornstarch binds to the surface proteins, helping the meat brown and keeping it juicy. Make the sauce: While the pork marinates, whisk together 1/2 cup mirin, 1/2 cup low-sodium soy sauce, 1/4 cup granulated sugar, and 2 1/2 tablespoons rice vinegar in a bowl. Taste and adjust for balance—if you like sweeter, add another tablespoon of sugar. Set the sauce aside. Brown the pork: Heat a large skillet or wok over medium-high heat until very hot. Add 1–2 tablespoons avocado oil and sear the pork in a single layer; do this in batches if necessary to avoid crowding. Cook each batch about 2–3 minutes per side until you see a golden-brown crust. Remove browned pork to a plate and repeat until all pieces are browned. High heat and small batches give you the best caramelization. Combine and simmer: Return all pork to the skillet and pour in the prepared teriyaki sauce. Stir briefly to combine. Scatter frozen broccoli over the pork, cover the skillet with a lid, and reduce heat to medium. Cook for 4–6 minutes, or until the broccoli is heated through and the pork reaches an internal temperature of 145°F (63°C). If using fresh broccoli, cook until bright green and tender-crisp. Thicken the sauce: Whisk 2–3 tablespoons cornstarch with 1/3 cup cold water to make a slurry. Stir the slurry into the skillet and bring to a gentle boil for 1–2 minutes until the sauce thickens to a glossy glaze that coats the pork and broccoli. If the sauce becomes too thick, thin with a tablespoon or two of water. Serve: Serve the stir fry immediately over steamed rice, brown rice, or cooked noodles. Garnish with sesame seeds or thinly sliced green onions if you like. Leftovers refrigerate well.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. If you plan to freeze, separate the pork and sauce from the broccoli—frozen broccoli tends to get softer after thawing. Label frozen containers with the date and use within 2 months for best flavor. To reheat from refrigerated, warm gently in a skillet over low heat, adding a splash of water if the sauce tightens. For frozen portions, thaw overnight in the fridge and reheat slowly so the sauce revives without breaking.

Ingredient Substitutions

If you want soy-free, swap low-sodium soy sauce for coconut aminos—expect a slightly sweeter, less salty profile. Mirin can be substituted with dry sherry plus 1 teaspoon sugar if needed, though mirin gives a unique sweet acidity. Use chicken breast or thigh cut into cubes in place of pork if you prefer, but adjust cooking time: chicken cooks a touch faster and should reach 165°F (74°C). For a lower-sugar version, reduce the sugar by half and add a splash of honey or a sugar substitute to taste.

Serving Suggestions

Serve this over steamed jasmine rice for a classic pairing or brown rice for a nuttier flavor. For an even heartier plate, toss the cooked pork and sauce with lo mein or rice noodles and finish with sesame oil and sliced scallions. Garnishes like toasted sesame seeds, thinly sliced green onion, or a few chili flakes add visual appeal and a layer of flavor. Pair with a simple cucumber salad or pickled ginger to cut through the richness.

Cultural Background

This dish draws on East Asian stir-fry techniques and the classic teriyaki profile—originating from Japan—where a sweet-savoury glaze is used to finish grilled or sautéed proteins. Mirin, a sweet rice wine, is a cornerstone for that glossy finish. While this is an American home-cook interpretation using pork chops and frozen broccoli, the technique honors the quick, high-heat cooking that preserves texture and concentrates flavor.

Seasonal Adaptations

In spring and summer, swap frozen broccoli for fresh broccoli florets or asparagus for a brighter, crisper finish. Add thinly sliced bell peppers and snow peas for color. In fall and winter, hearty vegetables like carrots, baby corn, and shiitake mushrooms add depth; saute them a little longer before adding the pork back in so they become tender. You can also add a tablespoon of toasted sesame oil at the end in cooler months for a warming aroma.

Meal Prep Tips

Divide into four airtight containers with rice and cool completely before sealing to avoid sogginess. Keep broccoli separate if you want it crisper on reheating. When reheating, do it gently over medium-low heat or in 30-second microwave bursts, stirring between intervals so the sauce warms evenly. Add an extra splash of water if the sauce tightens up during storage to revive the glossy texture.

Final note: this is one of those dependable, customizable meals that tastes like effort but actually saves time. Make it your own with extra vegetables or a swapped protein—the technique remains the same and consistently delivers a flavorful, family-friendly dinner.