Teriyaki Pork Stir Fry with Broccoli

This Teriyaki Pork Stir Fry with Broccoli is perfect for a weeknight dinner or meal prep. We use boneless pork chops and serve over rice or noodles!

There are often times when I am just in the mood to order out, but the prices these days remind me we have that at home. This pork stir fry is super flavorful and you can have dinner ready in the time it takes to wait for the delivery, maybe even faster!

This dish started from our love for teriyaki pork chops. I would make them, serve it with Jasmine rice and broccoli and everyone would just stir it all together, so that’s when I started making it like this and we haven’t gone back.

We think you’ll really love this recipe! It also works well with beef, chicken, and even shrimp!

Teriyaki Pork Stir Fry

For the Pork Chops

• Pork Chops: Boneless pork chops, sliced into small cubes for even cooking. I try to choose ones that have a bit of marbling (dark meat as well) for more flavor. You can also use lean.
• Water: We use a bit to help coat the pork with cornstarch and seasonings.
• Low Sodium Soy Sauce: We like using low sodium soy sauce. If you have a soy allergy you can use coconut aminos, we have also used tamari.
• Cornstarch: Using a bit of cornstarch gives the pork a nice crust as well as helps the flavor stick.
• Avocado Oil: We use avocado oil as it’s perfect for high heat and neutral in flavor.
• Granulated Garlic: We use just a bit to add some flavor to the pork.
• Ground Ginger: We love adding a bit of ginger.

You can use fresh garlic and ginger, but keep in mind you don’t want it to burn when cooking.

For the Teriyaki Sauce

• Mirin: This is a sweet Japanese rice wine that enhances the depth and umami of the teriyaki sauce.
• Low Sodium Soy Sauce: You can still sub out the coconut aminos, or tamari.
• Sugar: We use a bit of sugar for this recipe, it really helps add a nice sweetness.
• Rice Vinegar: Adding a bit of rice vinegar helps balance all of the flavors and adds a hint of acidity.
• Cornstarch: We use this to thicken the sauce. As it cools it will continue to thicken.
• Water: Use cold water to make the cornstarch slurry, otherwise it will clump up.

How to Teriyaki Pork Stir Fry with Broccoli

In a bowl, combine the cubed pork with water, soy sauce, cornstarch, avocado oil, granulated garlic, and ground ginger. Mix well and let sit for 15-20 minutes to marinate.

Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Cook the pork until browned, working in batches if needed to avoid crowding.

Return all the pork to the skillet.

Add the mirin, soy sauce, sugar, and rice vinegar, stirring to combine.

Place frozen broccoli on top, cover with a lid, and cook until both the pork and broccoli are done.

Mix the cornstarch with water until smooth and stir it into the skillet.

Bring to a low boil, stirring occasionally, until the sauce thickens.

Recipe Tips and Notes

• Additions: Add more veggies like peppers, onions, celery, mushrooms, carrots, baby corn, snow peas, or even water chestnuts.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in a skillet over low heat, adding a splash of water if the sauce thickens too much, or microwave in 30-second intervals until warmed through.
• Freezing: The dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. We recommend freezing it without the broccoli, just the pork and sauce.

Allergy considerations

There is no added dairy, egg, peanut, or tree nutss in this recipe. Always check product labels to ensure they meet your dietary needs and are free from potential cross-contamination.

• Wheat, Soy, Gluten: These three allergens can be found in traditional soy sauce. Use tamari or coconut aminos for gluten, and soy-free options. Keep in mind that coconut is an allergen as well.
• Corn: For a corn allergy, substitute with arrowroot powder or tapioca starch if needed.