Description
If you’ve been hunting for a fast and flavorful weeknight dinner that actually delivers, this one’s a total keeper. Juicy, seasoned ground turkey gets cooked up with soy, ginger, garlic, and a hint of spice, then drizzled with an irresistible bang bang sauce that’ll have everyone asking for seconds. Build your bowls with fluffy rice, crunchy veggies, and that creamy-spicy sauce — easy, quick, and beyond satisfying.
Ingredients
For the Ground Turkey
- 1 lb ground turkey
- 1 tablespoon sesame oil (or whatever cooking oil you prefer)
- 2–3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- 3 tablespoons low-sodium soy sauce
- 1–2 tablespoons sriracha (adjust for heat level)
- 2–3 tablespoons chicken broth
- 2 teaspoons honey
- ½ teaspoon black pepper
- ½ teaspoon sea salt, or to taste
- 2 teaspoons cornstarch (to thicken)
For the Bang Bang Sauce
- ½ cup mayonnaise
- 3 tablespoons sweet chili sauce
- ½–1 tablespoon sriracha (add more if you like extra heat)
- 1 teaspoon rice vinegar
- 2 teaspoons honey
Bowl Toppings (choose your favorites)
- Steamed or leftover rice
- Shredded carrots
- Sliced cucumbers
- Shelled edamame
- Pickled onions
- Avocado slices
- Shredded cabbage
- Green onions
- Sesame seeds
Instructions
Start with the sauce so it’s ready when everything else comes together. In a small bowl, whisk together the mayo, sweet chili sauce, sriracha, rice vinegar, and honey until smooth and creamy.
Taste test time: want more heat? Add a touch more sriracha. Prefer it sweeter? Drizzle in more honey. Once it’s perfect, pop it in the fridge to chill.
Grab a large skillet and warm up the sesame oil over medium-high heat. Once it’s shimmering, add your ground turkey. Break it up with a spatula and cook until browned and no pink remains — aim for an internal temp of 165°F (74°C).
Lower the heat to medium and toss in the garlic, ginger, paprika, onion powder, soy sauce, sriracha, chicken broth, honey, salt, and pepper. Let it all simmer for 2–3 minutes so the flavors can blend beautifully.
To thicken things up, sprinkle the cornstarch evenly over the top and stir until the sauce clings nicely to the turkey.
(Optional but highly recommended: stir a couple spoonfuls of that bang bang sauce directly into the pan right before serving. Trust me, it’s next-level.)
This is where you can get creative! Layer a scoop of rice in each bowl, add your favorite toppings — carrots, cucumbers, edamame, avocado, or whatever’s calling your name — then pile on the turkey mixture.
Finish strong with a generous drizzle of bang bang sauce, a sprinkle of sesame seeds, and a few green onions for a little crunch and color.
Notes
Pro Tips
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Customize it: This bowl plays nice with nearly any veggie you’ve got on hand — bell peppers, shredded lettuce, or even roasted broccoli are all fair game.
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Sauce control: Make extra bang bang sauce if your family’s into dipping. It’s great on chicken, fries, or roasted veggies.
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Too dry? If your turkey starts looking a little parched, splash in a bit more broth or soy sauce.
Storage + Reheating
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Fridge: Keep leftovers in airtight containers — the turkey lasts 3–4 days, and the sauce stays fresh for about a week.
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Freezer: Freeze the cooked turkey (with or without the sauce) for up to 3 months. Thaw overnight and reheat gently in a skillet with a splash of broth.
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Reheat tip: Warm the sauce separately or drizzle it cold right before serving for that creamy contrast.
Recipe Notes
If your skillet runs hot, liquids may reduce faster than expected — just add a bit of broth or soy sauce to keep the turkey saucy. The bang bang sauce will mellow as it chills, so don’t be afraid to adjust the spice or sweetness before serving.
Nutrition
- Calories: 457kcal
- Sugar: 12g
- Sodium: 1603mg
- Fat: 34g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 96mg