Why You’ll Love Ground Turkey Rice Bowls with Bang Bang Sauce Recipe
I love how simple yet bold this recipe is. The ground turkey cooks up quickly with aromatic garlic, ginger, and soy sauce, while the bang bang sauce adds a creamy, tangy heat that ties everything together. I can easily make it my own with different veggies, grains, or spice levels. It’s perfect for meal prep or a fast family dinner that feels restaurant-worthy.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Ground Turkey Mixture 1 lb ground turkey 1 Tbsp sesame oil, or favorite cooking oil 2–3 garlic cloves, minced 2 tsp grated ginger ½ tsp smoked paprika ½ tsp onion powder 3 Tbsp soy sauce, low sodium 1–2 Tbsp sriracha 2–3 Tbsp chicken broth 2 tsp honey ½ tsp black pepper ½ tsp sea salt, more or less to taste 2 tsp corn starch
Bang Bang Sauce ½ cup mayonnaise 3 Tbsp sweet chili sauce ½–1 Tbsp sriracha, more to kick up the spice 1 tsp rice vinegar 2 tsp honey
I start by making the bang bang sauce. In a small bowl, I whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. I adjust the flavor to my liking—more sriracha for spice or extra honey for balance—and then chill the sauce until ready to serve.
In a large skillet, I heat sesame oil over medium-high heat. Once shimmering, I add the ground turkey, breaking it up with a spoon as it cooks.
When the turkey is browned and cooked through (reaching an internal temperature of 165°F), I reduce the heat to medium-low and stir in the garlic, ginger, smoked paprika, onion powder, soy sauce, sriracha, chicken broth, honey, salt, and pepper.
I let the mixture simmer for 2–3 minutes, stirring occasionally. To thicken it, I sprinkle cornstarch over the top and stir until the sauce coats the meat evenly.
Just before serving, I like to stir about 2 tablespoons of the bang bang sauce directly into the turkey mixture for extra flavor (optional).
I assemble the bowls by layering rice and my favorite toppings—like carrots, cucumbers, edamame, or avocado—then spooning the turkey over top. Finally, I drizzle the bang bang sauce generously and sprinkle sesame seeds and green onions to finish.
Servings and Timing
This recipe makes about 4 servings. The total time is around 25 minutes—10 minutes for prep and 15 minutes for cooking.
Variations
I sometimes swap the rice for quinoa or cauliflower rice for a lighter version. For extra crunch, I add chopped peanuts or crispy wonton strips. If I’m in the mood for more heat, I mix a bit of extra sriracha into the sauce or sprinkle red pepper flakes on top. I’ve also tried this with ground chicken or shrimp, and it’s equally delicious.
Storage/Reheating
I store the cooked turkey, sauce, and toppings separately in airtight containers. The turkey lasts up to 4 days in the fridge, and the sauce keeps for about a week. To reheat, I warm the turkey mixture in a skillet over medium heat, adding a splash of chicken broth or soy sauce if it seems dry. The sauce stays chilled and is best added fresh after reheating. The turkey mixture also freezes well for up to 3 months.
FAQs
Can I make this recipe ahead of time?
Yes, I often prepare the turkey and sauce in advance, then assemble fresh bowls throughout the week.
What can I use instead of ground turkey?
Ground chicken, beef, or even tofu crumbles work great as substitutes.
How spicy is the bang bang sauce?
It’s mildly spicy, but I can easily adjust the heat by adding more or less sriracha.
Can I make the sauce lighter?
Yes, I sometimes use light mayonnaise or Greek yogurt for a lower-calorie option.
Can I make this recipe dairy-free?
Yes, as long as I use a dairy-free mayonnaise, this recipe is naturally dairy-free.
How can I make the sauce thicker?
I chill it for about 10 minutes—it firms up slightly and gets creamier.
What’s the best rice to use?
I like jasmine rice for its aroma, but brown rice or sushi rice also work beautifully.
Can I meal prep these bowls?
Yes, I portion out the rice and turkey in containers, then pack toppings and sauce separately to keep them fresh.
How do I make it vegetarian?
I replace the turkey with crumbled tempeh, lentils, or chopped mushrooms for a plant-based version.
Can I use store-bought bang bang sauce?
Yes, but I prefer making my own so I can control the sweetness and spice.
Conclusion
These ground turkey rice bowls with bang bang sauce are one of my favorite quick dinners—fresh, filling, and full of bold flavor. I love how easy it is to customize with whatever I have on hand, and the creamy, spicy sauce makes everything taste amazing. Whether I’m cooking for the family or meal prepping for the week, this recipe always delivers a perfect balance of comfort and kick.
Quick, flavorful, and customizable, these Ground Turkey Rice Bowls with Bang Bang Sauce feature savory seasoned turkey, fluffy rice, and a creamy-spicy sauce for an easy, satisfying weeknight meal.
Cooked rice, shredded carrots, sliced cucumbers, shelled edamame, pickled onions, avocado, shredded cabbage, sliced green onions, sesame seeds, and other desired toppings
Instructions
Prepare the Bang Bang Sauce: In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey until smooth. Adjust spice or sweetness to taste, then refrigerate until ready to use.
Heat sesame oil in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spoon as it cooks until browned and cooked through (internal temperature 165°F).
Reduce heat to medium-low. Stir in garlic, ginger, smoked paprika, onion powder, soy sauce, sriracha, chicken broth, honey, salt, and pepper.
Let simmer for 2–3 minutes, then sprinkle cornstarch over the mixture. Stir until thickened and evenly coated.
Optional: Stir in 2 tablespoons of Bang Bang Sauce directly into the turkey mixture for extra flavor.
Assemble the bowls: Add rice to each bowl and top with the turkey mixture. Garnish with desired toppings such as carrots, cucumbers, edamame, avocado, cabbage, or pickled onions.
Drizzle generously with Bang Bang Sauce and sprinkle sesame seeds and green onions to finish. Serve warm.
Notes
Swap rice with quinoa or cauliflower rice for a lighter version.
Add extra sriracha or red pepper flakes for more heat.
Use light mayonnaise or Greek yogurt to make the sauce lower in calories.
Substitute turkey with chicken, beef, or tofu for variety.
Store components separately and assemble fresh for meal prep convenience.
The turkey mixture freezes well for up to 3 months.
