Sweet Chili Turkey Bowls with Bell Pepper and Candied Peanuts

Forget takeout and whip up these sweet and savory turkey bowls in just 30 minutes! Ground turkey, bell pepper and onion are coated in a luscious sweet chili sauce, while peanuts are transformed into a crunchy, candied topping. Fresh cilantro and lime add a bright, citrusy finish.

Everything comes together over a bed of fluffy lime-scented rice, creating a symphony of flavors and textures that will have you licking the bowl clean. Perfect for a quick weeknight dinner that feels like a treat.

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Finely chop cilantro.
2. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 tablespoons water and 1 teaspoon sugar. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
5. Add a drizzle of oil to the same pan over medium-high heat. Add ground turkey; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until turkey is cooked through, 2-4 minutes.
6. Stir in veggies, then add soy glaze, chili sauce and 1 tablespoon butter. Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
7. Fluff rice with a fork; stir in 1 tablespoon butter and lime zest to taste. Season with salt. Divide rice between bowls and top with turkey mixture, peanuts and cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or pork instead of turkey?

Yes, ground chicken or pork work well in this recipe. Just adjust cooking time as needed to ensure it’s fully cooked.

What can I substitute for sweet Thai chili sauce?

You can use a mix of 1 tablespoon sriracha and 1 tablespoon honey or use store-bought sweet chili sauce if available.

Is this recipe gluten-free?

The recipe contains soy glaze and sweet chili sauce, which may contain wheat. For a gluten-free version, use tamari instead of soy glaze and check that your chili sauce is gluten-free.