Bang Bang Ground Turkey Rice Bowls

My neighbor knocked on my door one Tuesday night holding a Tupperware container and asked if I liked spicy food. Inside was this glorious mess of turkey, rice, and vegetables all slicked with a sauce that tasted like sweet heat and tangy sunshine. She scribbled the recipe on the back of a grocery receipt, and I made it that weekend. Now it's my go-to when I want dinner to feel exciting without spending an hour in the kitchen.

The first time I served this to my kids, my youngest said it looked like "a salad exploded on rice," which wasn't exactly the compliment I was hoping for. But then he took a bite, paused, and asked for seconds. My older one started picking out the cucumbers and carrots to eat separately, which I allowed because at least vegetables were being consumed. It's become our Friday night ritual now, and I let them adjust their own Sriracha levels, which makes them feel like tiny chefs in charge of their own spice destiny.

Ingredients

• Rice vinegar: This is the tangy backbone of the sauce, giving it that bright, almost pickled edge that cuts through the richness of the mayo.
• Mayonnaise: It makes the sauce creamy and helps it cling to the turkey and vegetables instead of pooling at the bottom of the bowl.
• Sweet chili sauce: This is where the magic happens, adding both sweetness and a mild heat that plays so well with the Sriracha.
• Sriracha: Start with one tablespoon if you're cautious, two if you like to feel the heat linger on your tongue.
• Honey: It balances the vinegar and the spice, rounding out the sauce so it doesn't taste one-dimensional.
• Garlic: Fresh minced garlic adds a sharp, aromatic punch that dried garlic just can't match.
• Fresh ginger: Grate it finely so it melts into the sauce, adding warmth and a subtle floral note.
• Vegetable oil: Use this for cooking the turkey because it has a high smoke point and won't interfere with the other flavors.
• Ground turkey: It cooks quickly and soaks up the soy sauce and sesame oil beautifully, staying tender if you don't overcook it.
• Soy sauce: This adds salty umami depth to the turkey, making it taste more complex than it actually is.
• Sesame oil: Just a teaspoon is enough to give the turkey that nutty, toasted aroma that makes the whole kitchen smell amazing.
• Long-grain white rice: It stays fluffy and separate, which is exactly what you want as a base for all the toppings.
• Carrot: Julienne or shred it for crunch and a touch of sweetness that contrasts with the spicy sauce.
• Cucumber: Slice it thin so it's crisp and refreshing, adding cool relief to every bite.
• Red cabbage: It adds color and a sturdy crunch that holds up even after the sauce hits it.
• Scallions: Slice them thin and scatter them on top for a sharp, oniony bite and a pop of green.
• Sesame seeds: Toast them if you have time, but even raw they add a nutty crunch that ties everything together.
• Cilantro: Some people love it, some people think it tastes like soap, so make it optional if you're serving a crowd.
• Lime wedges: A squeeze of lime at the end brightens the whole bowl and makes the flavors sing.

Instructions

Cook the rice:

Follow the package directions and keep it warm while you prep everything else. Fluffy rice is the foundation here, so don't rush it or let it sit uncovered and dry out.

Make the bang bang sauce:

Whisk together rice vinegar, mayo, sweet chili sauce, Sriracha, honey, garlic, and ginger in a small bowl until smooth. 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. Cook until it's no longer pink, about 5 to 7 minutes, stirring occasionally so it browns evenly.

Season the turkey:

Stir in soy sauce, sesame oil, salt, and pepper, then let it cook for another minute or two so the flavors meld. Remove the skillet from the heat.

Assemble the bowls:

Divide the warm rice among four bowls, then top each with an even portion of the seasoned turkey. Arrange the carrot, cucumber, and red cabbage around or on top of the turkey.

Drizzle and garnish:

Spoon a generous amount of bang bang sauce over each bowl, then sprinkle with scallions and sesame seeds. Add cilantro leaves and serve with lime wedges on the side.

Serve:

Let everyone squeeze lime over their own bowl and mix everything together before digging in. The lime makes a huge difference, so don't skip it.

Save

One night I doubled the sauce recipe just to see if we'd use it, and by the end of the week we'd drizzled it on leftover chicken, stirred it into noodles, and dipped spring rolls in it. My husband started calling it "the good sauce" and asking if we had any left every time he opened the fridge. It's become more than just a component of this bowl, it's a condiment we can't live without.

Swaps and Substitutions

If you don't have ground turkey, ground chicken works just as well and cooks in about the same amount of time. I've also used leftover rotisserie chicken, shredded and warmed in the skillet with the soy sauce and sesame oil, which cuts the cooking time in half. For a vegetarian version, try crumbled extra-firm tofu or tempeh, pressing out the moisture first so it crisps up nicely. Brown rice or cauliflower rice can replace white rice if you want something heartier or lighter, though cauliflower rice will make the bowls feel less filling.

Storage and Reheating

These bowls keep well in the fridge for up to three days, but I recommend storing the components separately if you can. The rice and turkey reheat beautifully in the microwave, but the vegetables lose their crunch if they sit in the sauce too long. I like to pack the turkey and rice in one container and the raw veggies in another, then assemble fresh bowls when I'm ready to eat. The bang bang sauce thickens in the fridge, so stir in a tiny splash of water to loosen it up before drizzling.

Make It Your Own

This recipe is incredibly flexible, and I've never made it the same way twice. Sometimes I add shredded snap peas or thinly sliced bell peppers for extra crunch and color. Other times I toss in edamame or roasted chickpeas for more protein and texture. If you like things spicy, add a sprinkle of red pepper flakes on top or stir extra Sriracha directly into the turkey while it cooks.

• Try adding pickled ginger or quick-pickled radishes for a tangy, crunchy contrast.
• Swap cilantro for fresh basil or mint if you're not a cilantro fan.
• Drizzle a little extra sesame oil over the finished bowls for a richer, nuttier flavor.

Save

This bowl has saved me on countless busy weeknights when I needed something fast, filling, and a little bit exciting. I hope it becomes one of those recipes you turn to when you want dinner to feel special without all the fuss.

Recipe FAQs

→ What does bang bang sauce taste like?

The sauce delivers creamy tanginess from mayonnaise and rice vinegar, balanced by sweet chili sauce and honey. Sriracha adds adjustable heat, while fresh garlic and ginger provide aromatic depth. The result is a rich, spicy-sweet glaze that clings perfectly to the ground turkey.

→ Can I make these bowls ahead of time?

Prepare the sauce and cook the turkey up to 3 days in advance. Store components separately in airtight containers in the refrigerator. The rice reheats beautifully, and fresh vegetables stay crisp when cut just before serving. Assemble bowls cold and reheat gently, or enjoy at room temperature.

→ What can I substitute for ground turkey?

Ground chicken works seamlessly with the same cooking time and flavor profile. For a lighter option, use extra-lean ground beef or pork—adjust salt accordingly. Crumbled firm tofu absorbs the bold sauce beautifully for a plant-based version.

→ How do I adjust the spice level?

Start with 1 tablespoon Sriracha for mild heat, then taste and add more gradually. The honey and sweet chili sauce naturally temper the spice, so these bowls appeal to most heat preferences. For extra kick, add minced fresh jalapeño or red pepper flakes to the turkey while cooking.

→ What other vegetables work in these bowls?

Thinly sliced bell peppers add sweet crunch, while snap peas contribute fresh texture. Shredded purple cabbage provides vibrant color, and sliced radishes offer peppery bite. For heartier fare, try steamed edamame or roasted broccoli florets alongside the classics.

→ Is this dish gluten-free?

The standard version contains gluten in soy sauce. Simply substitute tamari or certified gluten-free soy sauce to make these bowls entirely gluten-free. All other ingredients—rice, fresh vegetables, and the mayonnaise-based sauce—are naturally gluten-free.