This Teriyaki Pork Stir Fry with Broccoli has been my go-to for busy weeknights and simple meal prep. I first put this combination together on a frantic week when the fridge was sparse but the craving for something bright and savory was strong. Using boneless pork chops cut into bite-sized cubes gives the dish a tender, juicy center with enough surface area to pick up a deeply flavored glaze. The result is a sweet-and-salty finish that clings to each morsel and complements crisp broccoli florets perfectly.

I love this version because it balances speed with technique: a short marinade to tenderize and season the pork, a quick sear to build color and flavor, and a homemade teriyaki mixture that reduces into a glossy sauce. Serve it over steamed rice or chewy noodles for a comforting bowl that reheats beautifully. My family’s favorite memory is when I served it for a casual Sunday dinner and everyone went back for seconds — even the kids declared it their new favorite.

Ingredients

• Pork: 6 lean boneless pork chops, cut into 1/2-inch cubes (about 1.5–2 pounds). Look for chops labeled "loin" or "center cut" for tenderness. Trimming excess fat prevents greasy sauce and keeps flavors clean.
• Marinade: 3 tablespoons water, 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, 1 teaspoon avocado oil for coating, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground ginger. This light coating helps the pork brown and gives the sauce something to adhere to.
• Teriyaki Sauce: 1/2 cup mirin, 1/2 cup low-sodium soy sauce (or coconut aminos to make it gluten-reduced), 1/4 cup granulated sugar, 2 1/2 tablespoons rice vinegar. For thickening: 2–3 tablespoons cornstarch mixed with 1/3 cup water.
• Vegetables: 2 cups broccoli florets (frozen or fresh). Frozen broccoli is convenient and retains texture when cooked under a lid; fresh florets can be blanched briefly if you prefer extra crunch.
• For Serving: Steamed white rice, brown rice or wheat-free noodles, toasted sesame seeds, sliced scallions, and a squeeze of lime if you like extra brightness.

Instructions

Prepare the Pork: Place the cubed pork in a large bowl. Add 3 tablespoons of water, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon avocado oil, 1/2 teaspoon granulated garlic, and 1/4 teaspoon ground ginger. Toss until evenly coated and let rest 15–20 minutes. The cornstarch helps create a silky crust during searing while the short rest allows flavors to penetrate. Brown the Pork: Heat 1–2 tablespoons avocado oil in a large skillet over medium-high heat. Add pork in a single layer (work in batches if needed) and sear without moving for 1–2 minutes per side until golden brown and slightly crisp on the edges. Transfer to a plate — the goal is color, not complete cooking. Combine the Base: Reduce heat to medium. Pour the mirin, 1/2 cup soy sauce, 1/4 cup sugar, and 2 1/2 tablespoons rice vinegar into the same skillet. Stir to scrape up browned bits; these add depth to the sauce. Add the seared pork back to the pan. Add Broccoli and Steam: Scatter frozen broccoli florets over the pork, cover with a lid, and steam for 3–5 minutes until the pork reaches 145°F internally and the broccoli is heated through and tender-crisp. With fresh broccoli, cook 2–3 minutes or until bright green with a slight bite. Thicken the Sauce: Whisk 2–3 tablespoons cornstarch with 1/3 cup water to make a slurry. Pour into the skillet and bring to a gentle boil, stirring, until the sauce becomes glossy and coats the pork and broccoli, about 1 minute. If the sauce is too thick, stir in a splash of water; if too thin, simmer a little longer. Finish and Serve: Taste and adjust seasoning — a pinch of salt, extra soy, or a squeeze of rice vinegar brightens the glaze. Serve hot over steamed rice or noodles, topped with sliced scallions and toasted sesame seeds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 ays. To retain texture, reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Microwaving in 30-second intervals works in a pinch but can soften broccoli; for freezing, cool quickly and transfer pork and sauce to freezer-safe bags or containers, leaving out the broccoli. Label with the date and use within 2 months for best quality.

Ingredient Substitutions

If you need gluten-free, use tamari or coconut aminos in place of soy sauce and ensure your mirin is certified gluten-free or substitute with 1/2 cup water plus 2 tablespoons sugar and 1 tablespoon rice vinegar. To reduce sugar, swap half the granulated sugar for a sugar alternative and taste as it reduces. For a lower-carb option, serve over cauliflower rice and reduce the cornstarch by half, using xanthan gum as an alternative thickener if desired.

Serving Suggestions

Serve over steamed jasmine rice for traditional comfort, or pair with chewy udon or soba noodles for a noodle bowl. Garnish with toasted sesame seeds, thinly sliced scallions, and a few crushed red pepper flakes for heat. A side of quick pickled cucumbers or a crisp cabbage salad balances the sweet glaze and adds refreshing crunch.

Cultural Background

Teriyaki originates from Japan, where "teri" refers to the glossy sheen of the sauce and "yaki" means to grill or broil. Traditional teriyaki relies on mirin and soy for a shiny, caramelized finish. This skillet adaptation brings those flavors to a quick stir-fry format suited to home cooking while honoring the balance of sweet, salty, and umami that defines classic teriyaki.

Seasonal Adaptations

In spring and summer, add snap peas and thinly sliced bell peppers for color and crunch. In autumn and winter, swap broccoli for roasted Brussels sprouts or add sliced carrots and baby corn to bulk up the dish. For holiday gatherings, increase quantities and serve in a large warmed platter so guests can help themselves.

Meal Prep Tips

Double the pork and sauce and store portions in meal-sized containers for easy lunches or dinners. Keep steamed rice in separate containers to avoid sogginess. When reheating, add a handful of fresh vegetables to the skillet, warm through, and finish with a quick cornstarch slurry if the sauce needs gloss. This helps the reheated dish taste freshly made.

Enjoy this versatile, flavorful pan meal — it s a reliable favorite in my home and has saved many weeknights from bland takeout. Make it your own by experimenting with vegetables, heat, and garnishes.

Notes & Nutrition

• Notes: Nutrition may vary depending on trimming and pork cut. Add vegetables like peppers, onions, mushrooms, carrots, baby corn, snow peas, or water chestnuts to stretch portions and add fiber.
• Storage: Refrigerate for 3 ays; freeze pork and sauce for up to 2 months (omit broccoli when freezing).

Nutrition per serving: Calories: 471 kcal | Carbohydrates: 35 g | Protein: 50 g | Fat: 14 g | Saturated Fat: 3 g | Sodium: ~1741 mg