Save The skillet was hissing louder than I expected when I dropped the turkey in, and I remember thinking I'd turned the heat up too high. But then the smell hit me—ginger, garlic, sesame oil—and suddenly I wasn't worried anymore. I was standing there with a jar of sweet chili sauce in one hand and a bottle of Sriracha in the other, wondering if I could really pull off a sauce this good without a recipe. Turns out, I could, and it became the kind of dinner I now make on autopilot whenever I need something fast, bright, and satisfying.
I first made these bowls on a Tuesday night when my fridge was half-empty and my motivation was even lower. I had ground turkey thawing, some random vegetables in the crisper, and a hunch that mayonnaise and chili sauce might become something special. My partner walked in just as I was tasting the sauce off a spoon, eyes wide, and asked if we were having takeout. When I plated the bowls with all the colors and textures piled high, it really did look like something from a restaurant.
Ingredients
- Rice vinegar: This adds a bright, tangy backbone to the sauce without the sharpness of regular vinegar, and I have learned it is worth keeping a bottle just for moments like this.
- Mayonnaise: It creates the creamy base that clings to the turkey and mellows the heat, and using a good-quality mayo or even vegan mayo makes a noticeable difference.
- Sweet chili sauce: This is the secret ingredient that brings both sweetness and a subtle kick, and I always buy an extra bottle because it disappears fast in my kitchen.
- Sriracha: Adjust this to your own heat tolerance, but do not skip it entirely—it gives the sauce its personality and a little fire.
- Honey: Just a tablespoon balances the acidity and heat, rounding out the sauce so it tastes complex instead of one-note.
- Garlic and ginger: Fresh is best here, and I grate the ginger on a microplane so it melts into the sauce instead of sitting in chunks.
- Ground turkey: It stays tender and soaks up the sesame and soy beautifully, and I have found that not overcooking it is the key to keeping it juicy.
- Soy sauce and sesame oil: These two ingredients transform plain turkey into something savory and aromatic, and a little sesame oil goes a long way.
- Long-grain white rice: Fluffy and neutral, it is the perfect canvas for all the bold flavors on top, though I have swapped in brown rice or cauliflower rice with great results.
- Carrot, cucumber, and red cabbage: The crunch and color make every bite feel fresh and alive, and I slice them as thin as I can for the best texture.
- Scallions and sesame seeds: These add the final layer of flavor and a little visual pop, and toasting the sesame seeds for a minute makes them even better.
- Cilantro and lime: Fresh cilantro brightens everything, and a squeeze of lime right before eating ties all the flavors together in a way that feels essential.
Instructions
- Cook the rice:
- Prepare the rice according to package instructions and keep it warm. If you are using a rice cooker, this is the perfect time to set it and forget it while you prep everything else.
- Make the bang bang sauce:
- In a small bowl, whisk together rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, garlic, and ginger until smooth. Taste it and adjust the heat or sweetness to match your mood.
- Cook the turkey:
- Heat vegetable oil in a large skillet over medium-high heat, then add the ground turkey and break it up with a spatula, cooking until no longer pink, about 5 to 7 minutes. The sizzle should be steady but not aggressive.
- Season the turkey:
- Stir in soy sauce, sesame oil, salt, and pepper, and cook for another 1 to 2 minutes so the flavors meld into the meat. Remove from heat and let it rest while you assemble the bowls.
- Build the bowls:
- Divide warm rice among four serving bowls, then top each with an even portion of seasoned turkey. Arrange the carrot, cucumber, and red cabbage around or on top of the turkey in neat little piles.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over the turkey and vegetables, then sprinkle with scallions and sesame seeds. Finish with cilantro leaves and a lime wedge on the side.
- Serve:
- Squeeze lime over the bowls, mix everything together if you like, and eat immediately while the rice is warm and the vegetables are still crisp.
Save The first time I served these bowls to friends, they got quiet for a minute—just the sound of forks scraping bowls and someone murmuring about the sauce. One of them asked for the recipe before she even finished eating, and I realized this was the kind of dish that makes you feel like a better cook than you actually are. It is generous, colorful, and tastes like you spent way more time on it than you did.
Storing and Reheating
I have packed these bowls for lunch the next day more times than I can count, and they hold up surprisingly well in the fridge for up to three days. I store the components separately if I can—rice and turkey in one container, vegetables in another, and the sauce in a small jar—so the vegetables stay crisp and the rice does not get soggy. When I reheat the turkey and rice, I add a splash of water and cover it in the microwave for about a minute, then toss on the fresh vegetables and drizzle with cold sauce.
Swaps and Substitutions
This recipe is forgiving in the best way, and I have made it with ground chicken, pork, or even crumbled tofu when I wanted to keep it lighter or vegetarian. Brown rice or cauliflower rice work just as well as white rice, though cauliflower rice cooks faster and keeps the whole thing low-carb. If you cannot find sweet chili sauce, a mix of apricot jam and a pinch of red pepper flakes gets you close, and I have used tamari instead of soy sauce without missing a beat.
Serving Suggestions
These bowls are a full meal on their own, but I have served them alongside miso soup or a simple seaweed salad when I am feeling ambitious. If you are feeding a crowd, set up a bowl bar with extra toppings like edamame, pickled ginger, avocado slices, or crushed peanuts so everyone can build their own. A cold beer or iced green tea on the side makes it feel like a real dinner event, even on a Wednesday.
- Double the bang bang sauce and keep it in the fridge for drizzling over grilled shrimp or roasted broccoli later in the week.
- Toast the sesame seeds in a dry skillet for 30 seconds before sprinkling them on top for a deeper, nuttier flavor.
- If you like extra heat, add a few slices of fresh jalapeño or a drizzle of chili oil right before serving.
Save This is the kind of dinner that sneaks into your weekly rotation without you noticing, and before long you will be making it from memory. It is quick, it is colorful, and it tastes like something you ordered in, but better because you made it yourself.
Common Questions
- → What makes the bang bang sauce special?
The bang bang sauce combines mayonnaise, sweet chili sauce, Sriracha, honey, rice vinegar, garlic, and fresh ginger. This creates a creamy, tangy-sweet glaze with adjustable heat that perfectly coats the savory ground turkey.
- → Can I make this bowl gluten-free?
Yes. Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. The remaining ingredients are naturally gluten-free, making this an easy adaptation.
- → How spicy are these rice bowls?
The heat level is easily controlled by adjusting the Sriracha amount. Start with one tablespoon for mild-medium spice, or increase to two tablespoons for more kick. The sweet chili sauce and honey help balance the heat.
- → What rice works best for this dish?
Long-grain white rice provides fluffy texture that absorbs the sauce beautifully. Brown rice adds nutty flavor and extra fiber, while cauliflower rice offers a lighter, low-carb alternative.
- → How long do leftovers keep?
Store bowls without garnishes in airtight containers for up to 3 days. Add fresh cilantro, scallions, sesame seeds, and lime when reheating. The turkey and sauce actually develop more flavor overnight.
- → Can I use ground chicken instead?
Absolutely. Ground chicken works equally well and has similar cooking time. You can also use ground pork or beef for different flavor profiles, adjusting cooking time as needed.