Bang Bang Ground Turkey Bowls (Print Version)

Tender turkey in chili mayo sauce over rice with crunchy vegetables and sesame-lime finish

# What You Need:

→ Bang Bang Sauce

01 - 2 tablespoons rice vinegar
02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sweet chili sauce
04 - 1 to 2 tablespoons Sriracha
05 - 1 tablespoon honey
06 - 1 clove garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Ground Turkey

08 - 2 tablespoons vegetable oil
09 - 1 pound ground turkey
10 - 1 tablespoon soy sauce
11 - 1 teaspoon sesame oil
12 - Salt and pepper to taste

→ Rice Bowls

13 - 2 cups cooked long-grain white rice
14 - 1 small carrot, julienned
15 - 1/2 cucumber, thinly sliced
16 - 1/2 cup red cabbage, thinly sliced
17 - 2 scallions, thinly sliced
18 - 1 tablespoon sesame seeds
19 - Fresh cilantro leaves for garnish
20 - Lime wedges for serving

# How To Make It:

01 - Cook rice according to package directions and keep warm until assembly.
02 - In a small mixing bowl, whisk together rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, minced garlic, and grated ginger until smooth. Taste and adjust Sriracha for heat and honey for sweetness. Reserve sauce.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and cook while breaking apart with a spatula until no pink remains, approximately 5 to 7 minutes.
04 - Add soy sauce, sesame oil, salt, and pepper to cooked turkey. Stir thoroughly and cook for 1 to 2 minutes to allow flavors to meld. Remove from heat.
05 - Divide warm rice evenly among four serving bowls.
06 - Top each rice bowl with an equal portion of seasoned ground turkey.
07 - Arrange julienned carrot, sliced cucumber, and red cabbage around or atop the turkey in each bowl.
08 - Generously drizzle bang bang sauce over turkey and vegetables in each bowl.
09 - Sprinkle sesame seeds and scallions over each bowl. Add cilantro leaves and serve with lime wedges on the side.
10 - Squeeze fresh lime juice over bowls before eating. Mix ingredients together if desired and consume immediately.

# Expert Advice:

01 -
  • The sauce does all the heavy lifting, turning plain turkey and rice into something you actually crave.
  • It comes together in under 40 minutes, with most of that time spent just letting the rice cook.
  • The crunch from the veggies and sesame seeds makes every bite feel alive, not mushy or one-note.
  • Leftovers taste even better the next day when the flavors have had time to soak into the rice.
02 -
  • Do not skip tasting the sauce before you drizzle it, because the heat level of Sriracha varies by brand and you might need to tweak it.
  • Let the turkey develop some color in the pan, if you stir it constantly it will steam instead of brown and lose that savory depth.
  • Use fresh ginger and garlic in the sauce, the jarred versions taste flat and metallic when they are not cooked.
  • Prep all your vegetables before you start cooking so you are not scrambling to slice cucumbers while the turkey sits getting cold.
03 -
  • Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on, it brings out a deeper nutty flavor that makes a noticeable difference.
  • If your turkey releases a lot of liquid while cooking, drain it off before adding the soy sauce and sesame oil so the meat stays flavorful and not watery.
  • Make the sauce spicier by adding a pinch of red pepper flakes or a dash of hot sauce, and sweeter by stirring in an extra teaspoon of honey or a squeeze of agave.
  • Use a mandoline to slice the cucumber and cabbage paper-thin, it makes the vegetables feel more delicate and easier to eat in every bite.
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