These quick and easy ground turkey rice bowls are finished with a creamy, spicy bang bang sauce that instantly elevates a simple weeknight dinner. Ground turkey is browned and seasoned with soy, sriracha, ginger and spices, simmered briefly, then combined with rice and your favorite toppings for a family-friendly meal full of flavor.
Bang bang sauce is versatile and easy to make—creamy, sweet, tangy and a little spicy. It’s the perfect companion for these turkey bowls and can be adjusted to suit your heat preference.
Why we love these ground turkey bang bang rice bowls
- A flavorful 20-minute dinner that’s quick enough for busy nights.
- Customizable for picky eaters—everyone can pick their favorite toppings.
- Flexible: use different proteins, swap rice for cauliflower rice, or serve as lettuce wraps.
Ingredient notes
- Ground turkey: I prefer 85–93% lean for better flavor and texture, but leaner meat works fine too.
- Sesame oil: Adds depth but any neutral oil will work if you don’t have it.
- Rice: Minute rice or leftover cooked rice saves time.
- Soy sauce: Low-sodium soy sauce keeps the salt level lower.
- I include grated ginger in the recipe and sometimes add cornstarch to thicken the sauce slightly.
Recipe variations
- Different proteins: Swap turkey for ground chicken, beef, or pork.
- Extra veggies: Stir-fry shredded carrots, broccoli, peas or cabbage with the meat.
- Serving options: Serve over cauliflower rice, in lettuce wraps, or with noodles.
- Gluten-free: Use tamari instead of soy sauce.
- Citrus boost: A touch of lime or orange zest brightens the turkey mixture.
Step-by-step instructions
Step 1: Make the bang bang sauce. Combine mayonnaise, sweet chili sauce, sriracha, rice vinegar and honey in a small bowl. Whisk until smooth. Taste and adjust heat or sweetness, then chill until serving.
Step 2: Brown the turkey. Heat sesame oil (or oil of choice) in a large skillet over medium-high heat. Add ground turkey and break into small pieces. Cook until browned and the internal temperature reaches 165°F.
Step 3: Reduce heat to medium-low and add minced garlic, grated ginger, smoked paprika, onion powder, soy sauce, sriracha, chicken broth, honey, black pepper and salt. Simmer 2–3 minutes, stirring occasionally.
Step 4: If you prefer a thicker sauce, sprinkle cornstarch over the mixture and stir to combine. Optionally stir 1–2 tablespoons of the bang bang sauce into the turkey for an extra kick before serving.
Assemble rice bowls
Build bowls with warm rice, a scoop of the ground turkey mixture, and plenty of fresh toppings. Drizzle bang bang sauce over the top and garnish with sesame seeds and sliced green onions if desired.
Suggested toppings: shelled edamame, shredded carrots or cabbage, sliced cucumbers, diced avocado, pickled onions, kimchi or steamed broccoli—mix and match as you like.
Recipe tips
If the turkey mixture seems dry, add more soy sauce or a splash of broth. Because the skillet stays hot, the liquid can reduce quickly—adjust seasoning and moisture as needed.
Storage
Store leftover turkey and sauce separately in airtight containers in the refrigerator. The turkey keeps 3–4 days; the bang bang sauce will keep up to a week. You can freeze the turkey mixture (already tossed with sauce if you like) for up to 3 months.
Other ground turkey recipes
Dinner
Simple Ground Turkey Skillet Dinner
Dinner
Ground Turkey Enchiladas
Dinner
Ground Turkey Spaghetti Sauce
Grilling Recipes
Spinach Feta Turkey Burgers
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Ground Turkey Rice Bowls with Bang Bang Sauce
Ingredients
Ground Turkey Mixture
- 1 lb ground turkey
- 1 Tbsp sesame oil (or preferred cooking oil)
- 2–3 garlic cloves, minced
- 2 tsp grated ginger
- ½ tsp smoked paprika
- ½ tsp onion powder
- 3 Tbsp low-sodium soy sauce
- 1–2 Tbsp sriracha (to taste)
- 2–3 Tbsp chicken broth
- 2 tsp honey
- ½ tsp black pepper
- ½ tsp sea salt, more or less to taste
- 2 tsp cornstarch (optional, for thickening)
Bang Bang Sauce
- ½ cup mayonnaise
- 3 Tbsp sweet chili sauce
- ½–1 Tbsp sriracha (adjust for heat)
- 1 tsp rice vinegar
- 2 tsp honey
Rice Bowl Options
- Rice plus toppings: shredded carrots, sliced cucumbers, shelled edamame, pickled onions, avocado, shredded cabbage, sliced green onions, sesame seeds, etc.
Instructions
- Prep the bang bang sauce: Whisk together mayonnaise, sweet chili sauce, sriracha, rice vinegar and honey. Adjust to taste and chill until ready to use.
- Cook the turkey: Heat oil in a large skillet over medium-high. Add ground turkey and break it up. Cook until browned and it reaches 165°F.
- Reduce heat to medium-low. Add garlic, ginger, smoked paprika, onion powder, soy sauce, sriracha, chicken broth, honey, pepper and salt. Simmer 2–3 minutes, stirring.
- If desired, sprinkle cornstarch over the pan and stir to thicken. Stir in 1–2 tablespoons of bang bang sauce for extra flavor (optional).
- Assemble bowls: Serve turkey over rice with chosen toppings. Drizzle with bang bang sauce and garnish with sesame seeds and green onions.
Notes
Storage: Refrigerate leftovers in airtight containers. Turkey keeps 3–4 days; sauce up to one week. Freeze turkey (mixed with sauce if preferred) for up to 3 months.
Tip: If the mixture dries while cooking, add a splash more soy sauce or broth to restore moisture.
Nutrition
Calories: 457 kcal, Carbohydrates: 15 g, Protein: 23 g, Fat: 34 g. Nutrition information is an estimate and should be used as a guideline.
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