- In a shallow bowl, add your cod filets with 3 tablespoons of the teriyaki sauce. Allow to marinate for 10 minutes while you wash and prep your vegetables.
- Remove cod filets from the marinade and place onto a plate or cutting board, then coat with the cornstarch.
- Heat a large skillet over medium heat with the avocado oil. Once hot, add your cod and cook for 4 minutes. Gently flip each filet and cook for another 3 minutes. Remove and set aside.
- Stir garlic and ginger into the pan. Add ¼ cup teriyaki sauce along with the broth. Cook for about 2 minutes, stirring up the browned bits at the bottom of the pan.
- Stir in bok choy, then add your cod back to the pan. Top with green onion and red pepper flakes. Cover the pan until bok choy is slightly wilted, about 2-3 minutes.
- Drizzle with honey, serve over rice, and enjoy!
Recipe created in partnership with Mia Swinehart at @gatherednutrition.
