Description

This Pork Stir Fry recipe is a vibrant and flavorful dish perfect for a quick weeknight dinner. Tender pieces of boneless pork chops are stir-fried with fresh vegetables including broccoli, onions, celery, carrots, and red bell pepper, all tossed in a tangy and slightly sweet sauce made with soy sauce, honey, lime juice, garlic, and a touch of sriracha. The addition of pineapple chunks adds a delightful fruity twist, complemented by optional peanut butter for creaminess and depth. Served over rice and garnished with green onions and toasted sesame seeds, this dish is both satisfying and nutritious.

Ingredients

Sauce Ingredients

1 cup chicken broth
¼ cup soy sauce
3 tablespoons honey
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon sriracha (or substitute hot sauce)
½ teaspoon ground ginger
¼ teaspoon sesame oil
2 tablespoons cornstarch
Juice reserved from 1 (15.25 oz) can pineapple chunks
1-2 tablespoons smooth peanut butter (optional)

Meat

1 ½ lbs boneless pork chops
Salt and pepper, to taste
1 tablespoon cornstarch

Vegetables

1 yellow onion, sliced
2 ½ cups broccoli florets
2 ribs celery, sliced
½ cup carrots, julienned
1 red bell pepper, diced
1 (15.25 oz) can pineapple chunks, drained well

Others

1-2 tablespoons peanut oil (or substitute olive oil)
¼ cup dry white wine
Green onions, sliced for garnish
Toasted sesame seeds for garnish
Cooked rice, to serve

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Instructions

Prepare the sauce: In a medium bowl, combine chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, and 2 tablespoons cornstarch. Whisk everything together until smooth and set aside.
Prepare the pork: Cut the boneless pork chops into thin strips. Season with salt and pepper, then toss with 1 tablespoon cornstarch to lightly coat the meat. This will help thicken the sauce and create a silky texture.
Cook the pork: Heat 1 to 2 tablespoons of peanut oil in a large skillet or wok over medium-high heat. Add the pork strips in batches, ensuring not to overcrowd the pan. Stir-fry the pork until browned and cooked through, about 4-5 minutes, then remove from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the sliced yellow onion, broccoli florets, celery, julienned carrots, and diced red bell pepper. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Deglaze and combine: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Add the drained pineapple chunks and the reserved pineapple juice to the prepared sauce mixture and stir well.
Combine pork and sauce: Return the cooked pork to the skillet with the vegetables. Pour the sauce over all the ingredients and stir well to coat. Bring the mixture to a gentle boil and cook for 2-3 minutes, allowing the sauce to thicken and flavors to meld.
Add optional peanut butter: If using, stir in 1 to 2 tablespoons of smooth peanut butter at this stage to add creaminess and depth of flavor. Mix thoroughly until the peanut butter is fully incorporated.
Serve: Remove from heat and transfer the stir fry to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice for a complete meal.

Notes

You can substitute pork chops with chicken or beef strips if desired.
Adjust the amount of sriracha or hot sauce depending on your heat preference.
For a gluten-free version, use tamari or gluten-free soy sauce.
If you don’t have white wine, substitute with additional chicken broth or water.
Peanut butter is optional but adds a rich, creamy texture and flavor.
Make sure to drain the pineapple well to avoid a watery sauce.
Stir-fry over high heat for best texture and flavor.