Bang Bang Ground Turkey Rice Bowls (Printable)

Spicy glazed turkey over rice with fresh veggies and creamy chili sauce

# What You'll 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

→ 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

→ Bowl Assembly

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

# Directions:

01 - Cook rice according to package instructions and keep warm until assembly.
02 - Whisk together rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, minced garlic, and grated ginger in a small bowl. Taste and adjust Sriracha for heat and honey for sweetness as preferred. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add ground turkey and break it up with a spatula while cooking until no longer pink, approximately 5 to 7 minutes.
04 - Add soy sauce, sesame oil, salt, and pepper to the cooked turkey. Stir thoroughly and cook for 1 to 2 minutes to allow flavors to meld. Remove from heat.
05 - Divide warm rice equally among four serving bowls. Top each bowl with seasoned ground turkey.
06 - Arrange julienned carrot, sliced cucumber, and sliced red cabbage around or on top of the turkey in each bowl.
07 - Drizzle generous amount of bang bang sauce over the turkey and vegetables in each bowl.
08 - Sprinkle scallions and sesame seeds over each bowl. Garnish with cilantro leaves and serve with lime wedges. Squeeze lime over bowls before eating and mix together if desired.

# Expert Advice:

01 -
  • Everything comes together in one skillet and one pot, so cleanup feels like a gift after dinner.
  • The sauce is so good you'll want to make extra and keep it in a jar for salads, wraps, or midnight snacking.
  • It's endlessly customizable—swap the turkey for chicken, tofu, or shrimp and it still works like magic.
  • You get crunch, creaminess, heat, and sweetness all in one bite, which feels like winning at dinner.
02 -
  • Don't overcook the turkey or it'll turn dry and crumbly—once it's no longer pink, you're done.
  • Make the sauce before you start cooking so the flavors have time to marry while you handle everything else.
  • If your skillet isn't big enough, cook the turkey in batches so it browns instead of steaming in its own moisture.
03 -
  • Double the sauce and keep it in a jar in the fridge—it's incredible on grilled chicken, roasted vegetables, or even as a dip for fries.
  • Toast your sesame seeds in a dry skillet for 30 seconds before sprinkling them on; the extra nuttiness is worth the tiny effort.
  • If you like your bowls spicier, add a few dashes of hot sauce directly to the turkey while it cooks so the heat gets into every bite.
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