This Teriyaki Pork Stir Fry with Broccoli has become our go-to weeknight solution when we want something fast, balanced, and unmistakably comforting. I first put this combination together on a hectic Thursday when the grocery run yielded boneless pork chops and a forgotten bag of frozen broccoli. The sweet, umami-rich teriyaki glaze brightened up the lean pork while the broccoli added a fresh pop of color and texture. It quickly earned a permanent place in our rotation because it’s forgiving, adaptable, and reliably delicious.

The dish works whether you pile it over steaming jasmine rice, tuck it into chewy udon, or serve it alongside cauliflower rice for a lighter option. The pork stays juicy thanks to a short cornstarch-and-soy marinade, and the sauce—made with mirin, soy, rice vinegar, and a little sugar—carries both sweet and tangy notes. What I love most is how the quick pan-sear builds caramelized edges on the meat that contrast with the glossy sauce and tender-crisp broccoli. Every bite is a small celebration of texture and flavor.

Ingredients

• Pork: 6 lean boneless pork chops, trimmed and cut into 1/2-inch cubes (about 1.25–1.5 pounds). Choose chops labeled "loin" or "center-cut" for tenderness; if they are very thick, pound lightly to even thickness.
• Quick Marinade: 3 tablespoons water, 1 tablespoon low-sodium soy sauce (or coconut aminos for gluten-free), 1 tablespoon cornstarch, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground ginger, and 1 teaspoon avocado oil. This combination seasons and creates a thin protective coating that helps with browning and moisture retention.
• Teriyaki Glaze: 1/2 cup mirin, 1/2 cup low-sodium soy sauce, 1/4 cup granulated sugar, and 2.5 tablespoons rice vinegar. Adjust sugar to taste if you prefer less sweetness.
• Thickener: 2–3 tablespoons cornstarch mixed with 1/3 cup water to make a slurry; this gives the sauce a glossy, clingy finish.
• Vegetables: 2 cups frozen broccoli florets (no need to thaw). Frozen broccoli is convenient and retains texture when cooked briefly under a lid.
• Cooking oil: 2 tablespoons avocado oil (or neutral oil like canola or vegetable) for searing the pork.

Instructions

Prepare and Marinate the Pork: Place the cubed pork into a medium bowl. 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. Toss until evenly coated and let rest 15–20 minutes. The cornstarch creates a light coating that seals juices and helps the meat brown evenly. Cook the Pork: Heat a large skillet over medium-high heat and add 1–2 tablespoons avocado oil. When shimmering, add pork in a single layer—do this in batches to avoid steaming. Cook each batch 2–3 minutes per side until well browned and just cooked through. Transfer cooked pork to a plate and repeat. Browning develops flavor through the Maillard reaction; don’t overcrowd the pan. Make the Sauce: Reduce heat to medium and return all pork to the skillet. Pour in 1/2 cup mirin, 1/2 cup low-sodium soy sauce, 1/4 cup sugar, and 2.5 tablespoons rice vinegar. Stir to combine and let the mixture come to a gentle simmer so flavors meld—about 1–2 minutes. Add Broccoli and Steam: Top the pork and sauce with 2 cups frozen broccoli. Cover the skillet with a tight-fitting lid and steam for 3–5 minutes until the broccoli is heated through and tender-crisp. Check fork tenderness; frozen florets heat quickly and will finish cooking in the sauce. Thicken the Sauce: Whisk 2–3 tablespoons cornstarch with 1/3 cup water until smooth. Remove the lid, pour the slurry into the skillet, and bring to a low boil, stirring constantly until the sauce thickens and becomes glossy—about 1 minute. Taste and adjust seasoning: add a pinch of salt or a splash of soy if needed. Serve: Serve immediately over steamed rice or noodles. Garnish with sesame seeds or sliced green onions if desired. Leftovers keep well in an airtight container for up to 3–4 days.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3–4 days. If you plan to freeze, separate sauce-and-pork from vegetables: freeze the pork and sauce in a shallow, freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating. Reheat gently in a skillet over low-medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals, stirring between sessions. Avoid freezing the broccoli with the pork if you want to keep its texture.

Ingredient Substitutions

If you need a gluten-free option, swap soy sauce for coconut aminos and reduce the sugar by one tablespoon because coconut aminos are naturally sweeter. Chicken thighs are an easy swap for pork—cut into similar-sized pieces and adjust cooking time slightly. For a lower-sugar version, cut the sugar to 2 tablespoons and add a splash of orange juice for brightness. If you don’t have mirin, use a mix of dry sherry and a teaspoon of sugar or use additional rice vinegar with a touch more sugar to maintain balance.

Serving Suggestions

Serve over steamed jasmine or brown rice for a classic plate, or toss with udon or soba noodles for a heartier meal. A sprinkle of toasted sesame seeds and thinly sliced green onions adds visual appeal and a nutty note. For a vibrant contrast, serve alongside quick pickled cucumbers or a simple cabbage slaw to cut through the richness of the sauce.

Cultural Background

Teriyaki-style glazes are rooted in Japanese cooking, where a balance of sweet and savory elements, often built with mirin and soy, creates a glossy finish on proteins. While this version uses mirin and rice vinegar for a tangy lift, many regional variants worldwide adapt the basic technique—searing meat and finishing in a reduced sauce—to local tastes and available ingredients.

Seasonal Adaptations

In spring and summer, swap frozen broccoli for fresh broccoli florets blanched briefly, or add snap peas and sliced bell peppers for brightness. In autumn, toss in sliced shiitake mushrooms and carrots for earthier flavors. For holiday gatherings, double the batch and serve family-style alongside steamed greens and a simple cucumber salad.

Meal Prep Tips

For meal prep, cook the pork and sauce and portion into microwave-safe containers with rice. Keep the broccoli separate in small containers and add just before reheating to preserve texture. Label containers with dates and use within 3–4 days. For freezer meal prep, freeze only the pork and sauce and add freshly steamed or sautéed broccoli when thawing and reheating.

There’s something deeply satisfying about a dish that checks all the boxes—speed, flavor, and comfort. Whether you’re feeding a family or prepping lunches for the week, this teriyaki pork and broccoli delivers a bright, saucy meal that’s easy to adapt and even easier to love. Give it a try and make it your own with your favorite vegetables and starches.