This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own. As always, I never share products I don’t use for my own family.
I love love love asian inspired food! But a lot of the takeout is full of grease, oil, and cholesterol. Asian takeout tastes good but I never feel good after I eat it. As I’m sure you can tell by a lot of recipes I’ve shared lately, I’ve been trying to take some of my favorite foods and create recipes that are better for us!
I set out to find a recipe that gave me that asian takeout taste that wouldn’t clog my blood vessels. Most of the recipes I found were just pure soy sauce, maybe mixed with one or two ingredients. I don’t know about you but that doesn’t sound very tasty to me. Ok, so maybe I need to come up with my own recipe. I started to look up which ingredients were more “traditional” asian ingredients. Some of the big ones were ginger, garlic, sesame oil and rice vinegar.
There are some ingredients you can just smell and tell whether or not they will work in a recipe. As you start branching out from the “easy” recipes that fill your Pinterest, you’ll start to explore tastes more and more. I think rice vinegar is one of those ingredients that you don’t hear of a lot but it has so many great uses. I actually use rice vinegar fairly often in recipes and before I was even contacted by NAKANO® to partner together for this post, I kept a bottle of NAKANO rice vinegar in my fridge and a spare in the pantry! I love the acidic and slightly sweet flavor rice vinegar gives to a dish. It also has great health benefits such as helping with weight control, antioxidents and helping to replace sodium in a dish, thus limiting your sodium intake.
I use NAKANO rice vinegar because I can always find it in the store, they have seven clean-label varieties and two organic varieties. I actually had not tried the flavored versions yet so I was excited to partner with NAKANO to try these out as well. NAKANO Seasoned Rice Vinegars are great as a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. Splash them on a salad, season veggies with them or use as a marinade for meat too! You can check out more ways your can swap out high fat ingredients for rice vinegar on the NAKANO DIY Swaps website! You can also grab a coupon to try it for yourself here!
Looking in my fridge, I already had all the ingredients that I was reading about so I pulled everything out and got to work creating a healthier dish that wouldn’t make me miss the takeout at all! What I created far surpassed what I was expecting! I ended up with an asian-inspired sauce that is perfect drizzled over chicken in a rice bowl and is customize-able with different veggies and spiciness! If you try it out, let me know how you enjoy it and what you think!
- 2 tablespoons corn starch
- 2 tablespoons brown sugar
- 1/8 teaspoon cayenne pepper (or red pepper flakes)
- 1/2 cup honey
- 1/2 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoon sesame oil
- 1 1/2 tablespoon NAKANO® rice vinegar
- 1 tablespoon fresh ginger (minced)
- 2 teaspoons minced garlic
- Combine corn starch, brown sugar and crushed cayenne pepper together in a small saucepan. Add more cayenne pepper or red pepper flakes if you want more spiciness!
- Add remaining ingredients and stir well
- Cook over medium heat stirring occasionally until mixture boils for 1 full minute
- Continue to cook and stir an additional 1 to 2 minutes, or until thickened to a syrup-like consistency. The more you let it boil, the thicker the sauce will be.
- Drizzle over your choice of rice and veggies