Instructions

• Make the bang bang sauce: In a small bowl combine ½ cup mayonnaise, 3 Tbsp sweet chili sauce, ½–1 Tbsp sriracha (use ½ Tbsp for milder, 1 Tbsp for spicier), 1 tsp rice vinegar, and 2 tsp honey. Whisk until smooth. Taste and adjust by adding more sriracha to increase heat or more honey/sweet chili sauce to sweeten. Chill until ready to serve.
• Brown the turkey: Heat 1 Tbsp sesame oil in a large skillet over medium-high heat. Add 1 lb ground turkey and break into small pieces. Cook, stirring occasionally, until the turkey is cooked through and reaches 165°F.
• Prepare to simmer: Measure 2–3 Tbsp chicken broth. Reserve 1 Tbsp of that broth in a small bowl for the cornstarch slurry; add the remaining 1–2 Tbsp chicken broth to the skillet.
• Add seasonings: Reduce heat to medium-low and add 2–3 minced garlic cloves, 2 tsp grated ginger, ½ tsp smoked paprika, ½ tsp onion powder, 3 Tbsp low-sodium soy sauce, 1–2 Tbsp sriracha (choose amount for desired heat), 2 tsp honey, ½ tsp black pepper, and ½ tsp sea salt to the turkey. Stir to combine and simmer for 2–3 minutes.
• Thicken the sauce: In the small bowl with the reserved 1 Tbsp chicken broth, whisk in 2 tsp corn starch until smooth to make a slurry. Pour the slurry into the skillet and stir until the mixture thickens, about 1 minute.
• (Optional) Finish the meat with bang bang: If you like, stir about 2 Tbsp of the prepared bang bang sauce into the turkey mixture just before serving.
• Assemble the bowls: Divide rice among bowls and top with the ground turkey mixture. Add desired toppings from the list (shredded carrots, sliced cucumbers, shelled edamame, pickled onions, avocado, shredded cabbage, sliced green onion, sesame seeds, etc.).
• Serve: Drizzle additional bang bang sauce over each bowl to taste, garnish with sliced green onion and sesame seeds, and serve immediately.