Rinse 1 cup of jasmine rice under cold water until clear, then combine with 1 ½ cups water in a medium saucepan. Bring to a boil, reduce heat, cover, and cook for about 15 minutes until fluffy.

In a small bowl, whisk together ¼ cup mayonnaise, 2 tablespoons sweet chili sauce, 1 tablespoon sriracha, and 1 tablespoon lime juice until smooth. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground turkey and cook until browned, about 5-7 minutes, stirring occasionally.

Lower heat to medium, mix in 1 tablespoon soy sauce, along with a pinch of salt and pepper. Cook for an additional 1-2 minutes.

Add 1 chopped red bell pepper, 1 cup sliced carrots, and 1 cup broccoli florets. Sauté for 5-7 minutes until veggies are tender-crisp.

Remove from heat and stir in half of the Bang Bang sauce until coated.

To serve, scoop jasmine rice into bowls and top with turkey-veg mixture.

Drizzle remaining Bang Bang sauce over each bowl and garnish with green onions and sesame seeds.