This Teriyaki Pork Stir Fry with Broccoli is one of those dependable weeknight meals that feels special but comes together quickly. I first put this combination together on a busy week when I had a pack of boneless pork chops and a craving for bright, slightly sweet Asian flavors. The pork stays tender thanks to a short cornstarch-soy marinade, and the homemade teriyaki sauce—made from mirin, soy sauce, sugar and rice vinegar—creates a glossy coating that clings to every bite. Serve it over steamed jasmine rice or your favorite noodles for a complete meal.

I love this version because it balances speed and technique: a quick sear for caramelized edges and a covered finish so the broccoli steams through without turning mushy. The texture contrast—succulent pork cubes against crisp broccoli—keeps every forkful interesting. Over the years I’ve tweaked the sugar level and the cornstarch ratio so the sauce thickens perfectly without going gluey; those small changes made it into a permanent family favorite. When friends come over, this is the dish that disappears first.

Ingredients

• Pork: 6 boneless lean pork chops, cut into 1/2-inch cubes (about 1.5 to 2 pounds). Choose chops labeled "loin" or "center-cut" for tenderness; trim visible fat for a leaner final dish.
• Marinade: 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 to help the coating adhere. This creates a velvety surface that sears beautifully.
• Cooking fat: 2 tablespoons avocado oil (or high-heat oil like sunflower or grapeseed) for quick, hot searing without smoking.
• Teriyaki sauce: 1/2 cup mirin, 1/2 cup low-sodium soy sauce (or coconut aminos), 1/4 cup granulated sugar, and 2 1/2 tablespoons rice vinegar for brightness. Cornstarch slurry (2–3 tablespoons cornstarch mixed with 1/3 cup water) to thicken.
• Vegetables: 2 cups broccoli florets (frozen is convenient and freezes well); for fresh, use 2 1/2 cups trimmed florets and cut stalks thinly so everything cooks evenly.
• Serve with: Steamed jasmine rice or chow mein noodles. Toasted sesame seeds and sliced green onions are optional garnishes that add texture and aroma.

Instructions

1. Prepare the pork and marinade: Place the pork cubes in a mixing bowl. Add 3 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon granulated garlic, 1/4 teaspoon ground ginger and 1 teaspoon oil. Toss until evenly coated and let rest for 15–20 minutes to tenderize and help the cornstarch form a light coating that promotes browning. 2. Brown the pork in batches: Heat 1–2 tablespoons avocado oil in a large skillet or wok over medium-high heat. Add half the pork in a single layer and sear undisturbed for 2–3 minutes until the underside is deeply browned, then flip and cook another 1–2 minutes. Transfer to a plate and repeat with remaining pork. Working in batches prevents steaming and yields better caramelization. 3. Combine sauce ingredients: In a small bowl, whisk together 1/2 cup mirin, 1/2 cup low-sodium soy sauce, 1/4 cup sugar and 2 1/2 tablespoons rice vinegar. Taste and adjust—if you prefer less sweet, scale sugar to 3 tablespoons. Keep this mixture handy at the stovetop for quick assembly. 4. Return pork and add vegetables: Return all browned pork to the skillet. Pour the mirin-soy mixture over the meat, then add frozen broccoli on top. Cover with a lid and reduce heat to medium-low for 4–6 minutes, until pork registers 145°F and broccoli is bright green and heated through. The lid traps steam and finishes cooking gently. 5. Thicken the sauce: Whisk 2–3 tablespoons cornstarch with 1/3 cup cold water to make a smooth slurry. Uncover, stir the slurry into the skillet, and bring to a gentle boil for 1–2 minutes until the sauce thickens and turns glossy. Taste and adjust seasoning—more soy for salt, a splash of rice vinegar for brightness. 6. Serve: Spoon the pork and broccoli over rice or noodles. Garnish with sliced green onions and toasted sesame seeds if desired. Serve immediately while the sauce is glossy and warm.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 3–4 days. If freezing, separate the pork and sauce from the broccoli—pack the pork and sauce in a freezer-safe container or heavy-duty bag and freeze for up to 2 months. Thaw overnight in the fridge before reheating. When reheating, use a skillet over low heat and add a splash of water or a teaspoon of oil if the sauce tightens; cover briefly to warm through and restore gloss. For microwaving, reheat in 30-second intervals, stirring between bursts to maintain even temperature.

Ingredient Substitutions

If you don't have mirin, substitute with 1/4 cup sake plus 1 tablespoon sugar, or simply increase rice vinegar slightly and reduce sugar by half. For a gluten-free version, use tamari or coconut aminos instead of soy sauce and check that your mirin or sake is gluten-free. Swap avocado oil for canola or grapeseed if needed. To boost veg content, add sliced bell peppers, thinly sliced carrots, snap peas or mushrooms—add firmer vegetables earlier so everything reaches the same tenderness.

Serving Suggestions

Serve over steamed jasmine rice, brown rice for extra fiber, or egg noodles for a heartier plate. Garnish with toasted sesame seeds, thinly sliced green onions, and a drizzle of toasted sesame oil for aroma. For a fresh contrast, offer a side of quick cucumber salad tossed with rice vinegar and a pinch of sugar. Pair with a light beer or chilled green tea to cut through the richness of the glaze.

Cultural Background

Teriyaki is a Japanese technique meaning "shine" (teri) and "grill" (yaki), originally describing foods glazed with a sweet soy-based sauce. While regional variations exist, this stir-fry adapts the teriyaki concept into a quick skillet method influenced by Chinese stir-fry techniques—high heat, quick searing and covered steaming—resulting in a dish that blends familiar flavors across East Asian home kitchens.

Seasonal Adaptations

In spring and summer, swap broccoli for blanched asparagus tips and add snap peas for bright color. In autumn, use roasted baby bok choy and thinly sliced sweet potato rounds, pre-roasted so they finish with the pork. For winter comfort, fold in shiitake mushrooms and finish with a pat of butter (or butter substitute) for added richness.

Meal Prep Tips

For weekly meal prep, marinate and portion pork into four containers, cook the sauce and store separately. Cook fresh rice or grains on the day of serving, or portion and refrigerate cooked rice for up to four days. If freezing, omit broccoli—freeze pork and sauce; when reheating, steam fresh broccoli and combine at the end so the texture stays bright and crisp-tender.

This dish is forgiving and adaptable—use it as a base for creative weeknight dinners, and make it your own by adjusting sweetness, acidity and vegetables. Enjoy the glossy sauce and tender pork with family or tuck into meal-prep containers for hassle-free lunches all week.