Save to Pinterest The sizzle of ground turkey hitting hot oil always reminds me of Tuesday nights when I needed dinner on the table fast but still wanted something that felt vibrant and exciting. I stumbled onto this bowl idea after a friend mentioned bang bang shrimp at a chain restaurant, and I thought, why not make that tangy-sweet heat work with turkey and whatever vegetables I had languishing in the crisper? The first time I whisked that sauce together, I tasted it straight from the bowl and nearly licked the spoon clean. Now it's my go-to when I want color, crunch, and a little kick without spending an hour in the kitchen.
I made this for my sister when she came over after a long shift, and she ate two bowls standing at the counter, muttering about the sauce between bites. She kept asking what was in it, convinced there was some secret ingredient, but it was just the balance of sweet chili sauce, Sriracha, and a little honey that made it sing. I doubled the batch that night and sent her home with a jar, which she later admitted she ate with crackers straight from the fridge. That is when I knew this recipe was a keeper.
Ingredients
- Rice vinegar: Adds a gentle acidity that brightens the sauce without overwhelming it, and I have found it mellows the heat just enough.
- Mayonnaise: Creates that creamy base that clings to the turkey and vegetables, use vegan mayo if you want to skip the egg.
- Sweet chili sauce: This is the heart of the bang bang flavor, bringing both sweetness and a subtle garlic-chili warmth.
- Sriracha: Adjust this based on your heat tolerance, I usually start with one tablespoon and add more after tasting.
- Honey: Balances the spice and adds a gentle floral sweetness that rounds out the sauce beautifully.
- Garlic and ginger: Fresh is best here, they add aromatic depth that dried versions just cannot match.
- Ground turkey: Lean, quick-cooking, and a perfect canvas for bold flavors, it soaks up the soy and sesame like a dream.
- Soy sauce: Seasons the turkey with umami richness, swap for tamari if you need it gluten-free.
- Sesame oil: Just a teaspoon gives the turkey a toasty, nutty aroma that makes the whole kitchen smell amazing.
- Vegetable oil: Neutral and high-heat friendly, perfect for browning the turkey without any burnt flavor.
- Long-grain white rice: Fluffy and mild, it is the foundation that lets the sauce and toppings shine.
- Carrot, cucumber, and red cabbage: Crunchy, colorful, and refreshing, they add texture and brightness to every bite.
- Scallions and sesame seeds: These little toppings add a final layer of flavor and a satisfying crunch.
- Cilantro and lime wedges: Fresh cilantro brings herbal brightness, and a squeeze of lime ties everything together with a zesty finish.
Instructions
- Get the rice going:
- Start your rice first so it is ready when everything else is done. Keep it warm and covered so it stays fluffy and ready to soak up all that delicious sauce.
- Whisk the bang bang sauce:
- Combine rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl. Taste it and adjust the heat or sweetness to your liking, this is your chance to make it exactly how you want it.
- Cook the turkey:
- Heat vegetable oil in a large skillet over medium-high heat and add the ground turkey, breaking it up as it cooks until no longer pink, about 5 to 7 minutes. Season with soy sauce, sesame oil, salt, and pepper, then stir and cook for another minute or two so the flavors meld together.
- Build the bowls:
- Divide warm rice among four bowls and top each with an even portion of seasoned turkey. Arrange carrot, cucumber, and red cabbage around or on top of the turkey however you like.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over each bowl, then sprinkle with scallions and sesame seeds. Add a few cilantro leaves and a lime wedge, then squeeze the lime over everything, mix it all together if you want, and dig in.
Save to Pinterest One evening, I made this for a group of friends who were skeptical about ground turkey, convinced it would be bland and boring. After the first bite, the conversation stopped, and everyone just focused on their bowls, mixing the sauce into the rice and piling on extra scallions. One friend asked for the recipe before she even finished eating, and another admitted he had been wrong about turkey all along. That is the power of a good sauce and a little crunch.
How to Store and Reheat
I have learned that these bowls keep beautifully for up to three days in the fridge if you store the components separately or keep the garnishes off until serving. The turkey and rice reheat well in the microwave, but I like to refresh the vegetables with a quick rinse under cold water so they stay crisp. The sauce can be stored in a jar and drizzled on fresh when you are ready to eat, which keeps everything tasting bright and lively.
Ways to Make It Your Own
This recipe is endlessly forgiving and practically begs to be customized. Swap the turkey for ground chicken, pork, or even crumbled tofu if you want to go plant-based. I have added snap peas, bell peppers, shredded radishes, and even quick-pickled onions depending on what I had around, and it always turned out delicious. You can also serve it over cauliflower rice, soba noodles, or even crispy lettuce cups if you are in the mood for something lighter.
What to Serve Alongside
These bowls are filling on their own, but if you want to round out the meal, a simple cucumber salad with rice vinegar or a quick miso soup works beautifully. I have also served them with edamame on the side or a handful of crispy wonton strips for extra crunch.
- A cold glass of iced green tea or a light lager balances the heat perfectly.
- For a sweeter contrast, try serving with a small side of fresh pineapple or mango slices.
- If you have leftover sauce, it makes an incredible dip for spring rolls or roasted vegetables.
Save to Pinterest This bowl has become my answer to busy weeks and hungry mouths, a reliable friend that never feels boring. I hope it brings you the same kind of easy joy it has brought to my table.
Questions & Answers
- → How spicy are these turkey bowls?
The heat level is easily customizable. The base sauce includes 1-2 tablespoons Sriracha, which provides a mild to medium kick. Adjust the amount based on your preference—use less for a milder flavor or more to amp up the heat. The sweet chili sauce and honey help balance the spiciness.
- → Can I make the sauce ahead of time?
Yes, the bang bang sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld together and improve over time. Give it a quick stir before using, as the ingredients may separate slightly when chilled.
- → What vegetables work best in these bowls?
The classic trio includes carrots, cucumbers, and red cabbage for their crunch and color contrast. You can also add sliced bell peppers, snap peas, shredded radishes, or edamame. For warm vegetables, try steamed broccoli or sautéed bok choy as additional toppings.
- → Is this dish gluten-free?
The traditional version uses soy sauce, which contains gluten. To make it gluten-free, simply substitute tamari or a certified gluten-free soy sauce. Check that your sweet chili sauce and other condiments are also gluten-free certified, as some brands may contain wheat-based additives.
- → How should I store leftovers?
Store components separately in airtight containers for up to 3 days. Keep the turkey, rice, vegetables, and sauce in separate containers to maintain texture. When ready to eat, reheat the turkey and rice, then assemble fresh with cold vegetables and sauce. Avoid storing fully assembled bowls as the sauce will make everything soggy.
- → Can I use ground chicken instead of turkey?
Absolutely. Ground chicken works beautifully as a substitute and has a similar texture and mild flavor profile. You could also use ground pork or crumbled tofu for a vegetarian option. Adjust cooking times slightly as different meats may brown at different rates.