Make the teriyaki sauce. In a small bowl, whisk 1/3 cup low-sodium soy sauce, 3 tablespoons brown sugar (or honey), 1 tablespoon rice vinegar, 1 tablespoon mirin (optional), 1 teaspoon cornstarch, 1/3 cup water, 1 teaspoon grated ginger, 1 minced garlic clove, and a pinch of red pepper flakes. Set aside. The cornstarch will thicken the sauce later.

Prep the veggies. Thinly slice the bell pepper and carrot, cut the broccoli into small florets, and trim the snap peas. Slice the green onions, separating white and green parts.

Brown the turkey. Heat 1 tablespoon oil in a large skillet over medium-high. Add the ground turkey, break it up, and cook until no longer pink, about 5–6 minutes. Season with a pinch of salt and pepper. Add the white parts of the green onions, 2 minced garlic cloves, and 1 teaspoon grated ginger. Cook 30–60 seconds until fragrant.

Cook the vegetables. Push the turkey to one side. Add another teaspoon of oil if the pan is dry. Toss in the bell pepper, carrot, and broccoli. Stir-fry 3–4 minutes until crisp-tender. Add snap peas and cook 1–2 minutes more. You want bright color and slight crunch.

Add the sauce. Stir the turkey and veggies together, then pour in the teriyaki sauce. It will look thin at first. Simmer 1–2 minutes, stirring, until glossy and thickened. If it gets too thick, splash in 1–2 tablespoons water to loosen.

Finish and taste. Turn off the heat and drizzle in 1 teaspoon sesame oil. Taste and adjust: more soy for salt, a pinch more sugar for sweetness, or a squeeze of lime for brightness.

Serve. Spoon over warm rice, noodles, or cauliflower rice. Top with sesame seeds and the green parts of the onions. Serve immediately.