Pin It The first time I made this sauce, I accidentally dumped way too much Sriracha into the bowl while my phone was ringing. That happy mistake turned into the best version of this recipe we've ever had—my husband still asks for the extra spicy version on busy weeknights when we need something that tastes like takeout but comes together faster than delivery would arrive.
Last Tuesday, my daughter had cheerleading practice and I had exactly twenty minutes to get dinner on the table before we had to rush out again. This recipe saved us—I prepped the vegetables the night before, and the whole thing came together in a frenzy of sizzling garlic and that unmistakable sweet chili aroma that fills the whole kitchen.
Ingredients
- Rice vinegar: This cuts through the rich mayonnaise and adds brightness that prevents the sauce from feeling too heavy
- Mayonnaise: The creamy base that makes the sauce cling to every bit of turkey—real mayo makes a difference here
- Sweet chili sauce: Look for the bottle with the chilies floating inside—it adds this gorgeous fruity heat
- Sriracha: Start with one tablespoon and taste before adding more because the heat builds on itself
- Honey: Balances all that acidity and heat with just enough sweetness to make you want another bite
- Fresh garlic and ginger: I've tried powdered in a pinch but fresh really does wake everything up
- Ground turkey: Lean is fine but a little fat helps carry the flavors better
- Soy sauce: Use a good quality brand—cheap soy sauce can taste weirdly metallic
- Sesame oil: This is potent stuff so measure carefully unless you want everything to taste like sesame
- White rice: Something about fluffy white rice just works better here than brown
- Carrot, cucumber, and red cabbage: The trio creates this perfect crunch that holds up even after the sauce hits it
- Sesame seeds and scallions: Dont skip these—they're the finish that makes it look like something from a restaurant
Instructions
- Get your rice going first:
- Start the rice before anything else so it's ready and fluffy when you need it. There's nothing worse than having perfectly cooked turkey and sauce but still waiting twenty minutes for rice.
- Whisk up that magic sauce:
- Combine all the sauce ingredients in a small bowl and taste it. This is your moment to adjust—more Sriracha if you like heat, more honey if it's too sharp, more vinegar if it feels cloying.
- Crank the heat and brown the turkey:
- Get your skillet ripping hot with the vegetable oil before adding the turkey. Let it develop some actual brown bits instead of just cooking it until it's no longer pink—those browned bits carry so much flavor.
- Season at the right moment:
- Add the soy sauce, sesame oil, salt, and pepper right at the end and give it just a minute or two to meld. The soy sauce will start to caramelize slightly and that's exactly what you want.
- Build your bowls:
- I like doing this assembly-line style with all the components in separate bowls so everyone can customize. Pile the rice first, then that gorgeous turkey, then arrange the vegetables around the edges like you're plating something fancy.
- Sauce it up and finish strong:
- That sauce should go over everything—don't be shy with it. The scallions, sesame seeds, and cilantro go on last because they're the crown jewels.
Pin It This recipe became our Friday night tradition after my friend Sarah made it for us when we were visiting last winter. We ate these bowls curled up on her couch watching movies, and something about that combination of comfort food and casual company just stuck. Now every Friday feels incomplete without those crunch-sauce-sesame flavors.
Make Ahead Magic
I've learned to triple the sauce and keep it in a jar in the fridge—it lasts forever and suddenly weeknight stir-fries become bang bang stir-fries. The vegetables can be prepped up to three days ahead if you store them properly, and sometimes I even cook the turkey in bulk on Sunday to make the week even easier.
Rice Wisdom
After years of gummy rice disasters I finally started using the finger method—water up to your first knuckle above the rice level, no measuring cups needed. Also, fluffing the rice with a fork instead of a spoon makes all the difference between light and fluffy and compact and sad.
Customize Your Bowl
My neighbor's kids won't touch red cabbage so she serves it on the side and lets everyone build their own bowls. I've added shredded brussels sprouts when that's what I had in the fridge, and once I used ground chicken because that's what was on sale and honestly nobody noticed the difference. The sauce works with pretty much whatever protein and vegetables you have on hand.
- Roasted sweet potato chunks add this incredible sweetness that plays beautifully with the spicy sauce
- Edamame throws in some protein and makes the bowl feel more substantial
- A fried egg on top turns this from dinner into breakfast the next morning
Pin It Hope this becomes one of those recipes you can make without even thinking, the kind where your hands just know what to do and your kitchen starts smelling like home.
Recipe FAQs
- → Can I make the bang bang sauce ahead of time?
Yes, the bang bang sauce can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully.
- → What other vegetables can I add to the bowls?
Feel free to customize with your favorite crisp vegetables. Chopped bell peppers, snap peas, shredded lettuce, or even edamame would make excellent additions for extra crunch and nutrition.
- → How can I adjust the spice level of the dish?
To modify the heat, simply adjust the amount of Sriracha in the bang bang sauce. For more spice, add an extra tablespoon; for a milder taste, reduce it or omit it entirely based on your preference.
- → Can I use a different type of ground meat?
Absolutely. Ground chicken or even lean ground beef would work well as substitutes for the turkey, offering a different but equally delicious flavor profile. Adjust cooking times as needed.
- → How should I store and reheat leftovers?
Leftover portions (without the fresh garnishes like cilantro and lime) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.
- → Is there a gluten-free option for this dish?
Yes, to make this preparation gluten-free, simply ensure you use a certified gluten-free soy sauce or tamari. Always check product labels for all ingredients if you have dietary restrictions.