Save to Pinterest My weeknight dinner panic disappeared the evening I tossed ground turkey into a hot skillet with no plan beyond "something fast." I had sweet chili sauce leftover from spring rolls, mayonnaise in the door, and a bottle of Sriracha that never seems to empty. Whisking them together felt like cheating, but when I drizzled that glossy, tangy sauce over the cooked turkey and rice, my husband looked up from his phone and said, "This is restaurant food." The crunch of cucumber and carrot against the creamy heat made it feel complete. Now it shows up on our table at least twice a month, and I never get tired of it.
I made this for my sister when she came over exhausted from a double shift, and she ate it standing at the counter before I even finished assembling my own bowl. She kept saying, "Wait, you made this?" like I had pulled off some kind of magic trick. I think it was the sesame seeds and scallions on top that sold her, that final hit of texture and color that makes it look intentional. She texted me two days later asking for the sauce recipe, and now she makes it for her own weeknight slumps.
Ingredients
- Rice vinegar: It gives the sauce a gentle tang without the sharpness of regular vinegar, and I learned not to skip it after trying apple cider vinegar once, which tasted wrong.
- Mayonnaise: This is what makes the sauce creamy and cling to the turkey instead of pooling at the bottom of the bowl.
- Sweet chili sauce: The backbone of the whole thing, bringing sweetness and a little heat that balances the richness of the mayo.
- Sriracha: Adjust this to your own tolerance, I use two tablespoons because I like the burn, but one is plenty if you want it mild.
- Honey: It rounds out the heat and adds a glossy finish to the sauce that catches the light.
- Garlic and ginger: Fresh is better here, the sharpness fades fast and melds into the sauce instead of sitting on top.
- Ground turkey: Lean and quick-cooking, it soaks up the soy sauce and sesame oil without feeling heavy.
- Soy sauce: A tablespoon is enough to season the turkey deeply without making it salty.
- Sesame oil: Just a teaspoon brings that toasted, nutty aroma that makes the whole kitchen smell like a stir-fry restaurant.
- Long-grain white rice: Fluffy and neutral, it lets the sauce and toppings shine without competing.
- Carrot, cucumber, red cabbage: The crunch trio that keeps every bite interesting and adds color that makes the bowl look alive.
- Scallions and sesame seeds: The final flourish that makes it feel finished and intentional, not just thrown together.
- Cilantro and lime: Brightness and herbal pop that you squeeze and scatter right before eating.
Instructions
- Cook the rice:
- Follow the package directions and keep it warm while you prep everything else. If it sits too long, just fluff it with a fork before serving.
- Make the bang bang sauce:
- Whisk together rice vinegar, mayonnaise, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl until smooth and glossy. Taste it and adjust the heat or sweetness to your liking.
- 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 as it cooks until no longer pink, about 5 to 7 minutes. Season with soy sauce, sesame oil, salt, and pepper, stir well, and cook for another minute or two.
- Build the bowls:
- Divide the warm rice among four bowls, then top each with an even portion of seasoned turkey. Arrange carrot, cucumber, and red cabbage around or on top of the turkey.
- Finish and serve:
- Drizzle the bang bang sauce generously over each bowl, then sprinkle with scallions and sesame seeds. Garnish with cilantro leaves and serve with lime wedges on the side for squeezing.
Save to Pinterest One night I doubled the sauce recipe on a whim and kept the extra in a jar in the fridge. I ended up drizzling it over roasted broccoli, grilled chicken, and even leftover fries throughout the week. My roommate started calling it "that orange stuff" and would ask if I had any left before making her own dinners. It lasted five days before we scraped the jar clean, and now I always make extra.
How to Prep Ahead
You can cook the rice up to two days in advance and store it in the fridge, then reheat it gently with a splash of water in the microwave or on the stovetop. The bang bang sauce keeps well in an airtight container for up to a week, and I actually think it tastes better after the flavors marry overnight. Julienne the vegetables the morning of, store them in a damp paper towel in a sealed container, and they will stay crisp until dinner. I do not recommend cooking the turkey ahead because it dries out when reheated, but if you must, add a little extra sauce when warming it up.
Swaps and Substitutions
If you cannot find sweet chili sauce, mix equal parts apricot jam and Sriracha, it is not identical but it works in a pinch. Ground chicken or lean beef can replace the turkey without changing the cooking time. For a plant-based version, crumble extra-firm tofu and season it the same way, pressing out the water first so it browns instead of steams. Brown rice or cauliflower rice swap in easily, just adjust the cooking time and water for brown rice. I have used vegan mayo when my friend with an egg allergy came over, and no one noticed the difference.
Serving and Storage
Serve these bowls immediately while the rice is warm and the vegetables are still crunchy. If you are feeding a crowd, set out all the components in separate dishes and let everyone build their own bowl, it turns into a fun, interactive dinner. Leftovers can be stored in airtight containers in the fridge for up to three days, but keep the garnishes separate so they do not get soggy. Reheat the turkey and rice together in the microwave, then add fresh vegetables, sauce, and toppings right before eating.
- Squeeze extra lime over the top if the flavors taste muted after refrigeration.
- Add a fried egg on top of leftovers for breakfast, the runny yolk mixes into the sauce beautifully.
- If you have leftover sauce, thin it with a splash of water and use it as a salad dressing.
Save to Pinterest This is the kind of dinner that makes you feel capable, even on nights when you are not. It tastes like effort without requiring much, and it always looks better than you expect when you set it on the table.
Recipe Q&A
- → What does bang bang sauce taste like?
The sauce delivers a creamy, tangy-sweet flavor with mild heat. Mayonnaise provides richness while rice vinegar adds brightness. Sweet chili sauce and honey create sweetness, balanced by Sriracha's spicy kick. Fresh garlic and ginger add aromatic depth that complements the turkey perfectly.
- → Can I make this dish less spicy?
Absolutely. Start with 1 tablespoon of Sriracha and taste the sauce before adding more. You can also reduce or omit the Sriracha entirely and rely on the sweet chili sauce for gentle flavor. The honey helps balance any heat, making it more approachable for sensitive palates.
- → What rice works best for these bowls?
Long-grain white rice creates the perfect fluffy texture to absorb the flavorful sauce. Brown rice adds nutty flavor and extra fiber but requires longer cooking time. For a low-carb option, cauliflower rice works beautifully—just sauté briefly until tender but not mushy before assembling bowls.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce, turkey, rice, and fresh vegetables in separate containers to maintain texture. When ready to eat, reheat the turkey and rice gently, then assemble with fresh vegetables and sauce.
- → Can I use ground chicken instead of turkey?
Yes, ground chicken works perfectly as a substitute. Both meats have similar mild flavors that absorb the bang bang sauce beautifully. Ground chicken may cook slightly faster, so adjust cooking time accordingly until no longer pink throughout.
- → What vegetables can I add for more crunch?
Bell peppers, snap peas, shredded radishes, or bean sprouts all add excellent texture and color. Thinly sliced snow peas or mung bean noodles also work well. The key is pairing vegetables that stay crisp when raw or lightly cooked against the warm, saucy turkey.