# Components:
→ Bang Bang Sauce
01 - 1/2 cup mayonnaise
02 - 2 tablespoons sriracha or chili sauce
03 - 2 tablespoons sweet chili sauce
04 - 1 tablespoon honey
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon soy sauce or tamari
07 - 1 clove garlic, finely grated
→ Turkey
08 - 1 pound ground turkey
09 - 1 tablespoon vegetable oil
10 - 2 cloves garlic, minced
11 - 1 tablespoon fresh ginger, minced
12 - 2 tablespoons soy sauce or tamari
13 - 1 tablespoon hoisin sauce
14 - 1 teaspoon chili flakes
15 - 1 teaspoon sesame oil
16 - Salt and black pepper to taste
→ Bowls
17 - 3 cups cooked jasmine or basmati rice
18 - 1 cup shredded carrots
19 - 1 cup cucumber, thinly sliced
20 - 1 cup red bell pepper, thinly sliced
21 - 1/2 cup shredded purple cabbage
22 - 2 scallions, thinly sliced
23 - 2 tablespoons toasted sesame seeds
24 - Fresh cilantro or mint leaves for garnish
25 - Lime wedges for serving
# Method:
01 - In a small bowl, whisk together mayonnaise, sriracha, sweet chili sauce, honey, rice vinegar, soy sauce, and grated garlic until smooth. Set aside.
02 - Heat vegetable oil in a large skillet over medium heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.
03 - Add ground turkey to the skillet, breaking it up with a spoon. Cook for 5 to 6 minutes until browned and cooked through.
04 - Stir in soy sauce, hoisin sauce, chili flakes, and sesame oil. Cook for 1 to 2 minutes. Season with salt and black pepper to taste.
05 - Divide cooked rice among 4 bowls. Top each with turkey mixture, then arrange carrots, cucumber, bell peppers, and cabbage around the turkey.
06 - Drizzle generously with bang bang sauce. Sprinkle with scallions and sesame seeds. Garnish with fresh cilantro or mint and serve with lime wedges.
