Prepare the Sauce

Let’s start by making the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until well combined. This sauce is where the magic happens! The sweet and savory notes will complement the turkey and veggies perfectly. Set it aside for later.

2. Cook the Turkey

In a large skillet or wok, heat the olive oil over medium-high heat. Once the oil is shimmering, add the ground turkey. Use a wooden spoon to break it up as it cooks, ensuring it browns evenly. Cook for about 5-7 minutes until the turkey is no longer pink. Tip: If you’re using lean turkey, you might want to add a splash more oil to keep it from sticking.

3. Add the Veggies

Next, it’s time to add the garlic and ginger to the pan. Stir for about 30 seconds until fragrant—trust me, your kitchen will smell amazing! Then, toss in the broccoli, bell pepper, carrot, and snap peas. Stir-fry everything for about 5-7 minutes, or until the veggies are tender but still crisp. The bright colors will make your dish pop!

4. Pour in the Sauce

Once your veggies are just the way you like them, give the teriyaki sauce a quick stir (the cornstarch tends to settle) and pour it over the turkey and vegetables in the pan. Stir everything together, coating the turkey and veggies evenly. Cook for another 2-3 minutes until the sauce thickens and glazes everything beautifully.

5. Serve It Up

Remove the skillet from heat and sprinkle with chopped green onions for a fresh finish. This stir fry is delicious served over steamed rice or noodles, but it can also stand alone for a low-carb option.