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Bang Bang Ground Turkey Rice Bowls

Bang Bang Ground Turkey Rice Bowls

Bang Bang Ground Turkey Rice Bowls are a quick, flavorful, and incredibly satisfying weeknight meal. This recipe is perfect for busy families or anyone seeking a delicious, budget-friendly dinner option that doesn’t compromise on taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1/4 cup sriracha (adjust to your spice preference)
  • 2 tablespoons honey (or maple syrup for vegan option)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
  • 1/4 cup mayonnaise (or vegan mayonnaise for dairy-free)
  • 2 cups cooked rice (white, brown, or cauliflower rice)
Optional toppings: chopped green onions, sesame seeds, shredded carrots, cucumber slices, chopped peanuts

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the ground turkey, salt, and pepper. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound lean ground turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Add the finely chopped yellow onion to the skillet with the cooked turkey. Cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
    1/2 cup finely chopped yellow onion, 2 cloves garlic, minced
  3. In a small bowl, whisk together the soy sauce, sriracha, honey, and rice vinegar.
    1/2 cup low-sodium soy sauce (or tamari for gluten-free), 1/4 cup sriracha (adjust to your spice preference), 2 tablespoons honey (or maple syrup for vegan option), 1 tablespoon rice vinegar
  4. Pour the soy sauce mixture into the skillet with the turkey and onions. Bring to a simmer. Gradually whisk in the cornstarch slurry until the sauce thickens to your desired consistency, about 1-2 minutes.
    1 tablespoon cornstarch, mixed with 2 tablespoons water (cornstarch slurry)
  5. Remove the skillet from the heat. Stir in the mayonnaise until it's fully incorporated and the sauce is smooth and creamy.
    1/4 cup mayonnaise (or vegan mayonnaise for dairy-free)
  6. Divide the cooked rice among serving bowls. Spoon the Bang Bang ground turkey mixture over the rice.
    2 cups cooked rice (white, brown, or cauliflower rice)
  7. Top generously with your favorite fresh toppings like chopped green onions, sesame seeds, shredded carrots, cucumber slices, or chopped peanuts to add crunch and freshness. Serve immediately.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Freezing the turkey and sauce mixture separately from the rice is recommended for best results.