Bang Bang Ground Turkey Bowls (Printable)

Savory turkey in sweet chili sauce over rice with crisp vegetables and sesame garnish

# 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

→ Bowl Components

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 - Prepare rice according to package directions. 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 cook, breaking it apart with a spatula, until no longer pink, approximately 5 to 7 minutes.
04 - Add soy sauce and sesame oil to the cooked turkey. Season with salt and pepper. Stir well and cook for 1 to 2 minutes until flavors blend. Remove from heat.
05 - Divide warm rice evenly among four serving bowls. Top each with seasoned ground turkey.
06 - Arrange julienned carrot, sliced cucumber, and red cabbage around or atop the turkey in each bowl.
07 - Drizzle generous portions 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 ingredients if desired.

# Expert Advice:

01 -
  • It comes together faster than you can decide on a restaurant, and tastes like you planned it all week.
  • The bang bang sauce is dangerously good, sweet and tangy with a kick that you control completely.
  • Every bite has crunch, heat, brightness, and that sticky-savory thing that makes you go back for one more forkful.
  • You can prep the veggies and sauce ahead, then just cook the turkey and rice when hunger hits.
02 -
  • Don't skip tasting the sauce before you drizzle it, because Sriracha brands vary wildly in heat and you might need to dial it back or crank it up.
  • If your turkey releases a lot of liquid, drain some off before adding the soy sauce or it'll get soupy and sad.
  • Prep all your veggies before you start cooking so you're not scrambling with a knife while the turkey overcooks.
03 -
  • Toast your sesame seeds in a dry skillet for thirty seconds before sprinkling them on, it makes them taste nuttier and more alive.
  • If you love the sauce, make a double batch and keep it in the fridge to toss with shrimp, drizzle on tacos, or use as a dip for spring rolls.
  • Use a mandoline or a vegetable peeler to get those carrot ribbons thin and elegant, it makes the whole bowl feel more special.
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