Spicy Bang Bang Turkey Rice Bowls (Printable)

Flavor-packed bowls with seasoned turkey, crisp veggies, and creamy spicy sauce ready in 35 minutes.

# What You’ll Need:

→ Bang Bang Sauce

01 - 1/2 cup mayonnaise
02 - 2 tablespoons sriracha or chili sauce
03 - 2 tablespoons sweet chili sauce
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce or tamari
07 - 1 clove garlic, finely grated

→ Ground Turkey

08 - 1 pound ground turkey
09 - 1 tablespoon vegetable oil
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, minced
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon hoisin sauce
14 - 1 teaspoon chili flakes
15 - 1 teaspoon sesame oil
16 - Salt and black pepper to taste

→ Bowl Assembly

17 - 3 cups cooked jasmine or basmati rice
18 - 1 cup shredded carrots
19 - 1 cup cucumber, thinly sliced
20 - 1 cup red bell pepper, thinly sliced
21 - 1/2 cup shredded purple cabbage
22 - 2 scallions, thinly sliced
23 - 2 tablespoons toasted sesame seeds
24 - Fresh cilantro or mint leaves for garnish
25 - Lime wedges for serving

# Steps:

01 - In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, soy sauce, and grated garlic until smooth and well combined. Set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, sautéing for 1 minute until fragrant and softened.
03 - Add ground turkey to the skillet, breaking it apart with a spoon. Cook for 5-6 minutes until browned and fully cooked through, stirring occasionally.
04 - Stir in soy sauce, hoisin sauce, chili flakes, and sesame oil. Cook for 1-2 minutes additional minutes. Season with salt and pepper to taste.
05 - Divide cooked rice evenly among 4 bowls. Top each portion with seasoned turkey mixture. Arrange shredded carrots, sliced cucumber, bell pepper strips, and cabbage around the turkey in neat sections.
06 - Drizzle bang bang sauce generously over each bowl. Sprinkle with sliced scallions and toasted sesame seeds. Garnish with fresh cilantro or mint leaves and serve with lime wedges on the side.

# Expert Advice:

01 -
  • That creamy, spicy sauce is absolutely addictive and comes together in about a minute, making you feel like you've discovered a secret.
  • Everything cooks in one pan while your rice steams, so cleanup is a breeze and weeknight stress drops dramatically.
  • The mix of textures—tender turkey, crisp vegetables, and that silky sauce—feels restaurant-quality but costs a fraction of the price.
02 -
  • Don't rush the sauce mixing—it needs a full minute of whisking or the mayo won't emulsify properly and you'll end up with a broken, separated texture that tastes off.
  • Keep your vegetables cut and ready before you start cooking the turkey, because once those aromatics hit the pan, everything moves quickly and you won't have time to chop.
  • The sauce is definitely spicier than it looks once it's all combined, so taste it before you serve it to guests or add extra sriracha—I learned this the hard way when a coworker's eyes watered at her desk.
03 -
  • Toast your sesame seeds in a dry pan for two minutes right before serving—that extra step transforms them from ordinary to the reason people ask what that incredible nutty flavor is.
  • Grate your garlic for the sauce instead of mincing it; the finer texture incorporates better and you avoid those occasional sharp bites that can catch you off guard.
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