In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground turkey and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain any excess fat if necessary.

Add the minced garlic and ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.

Stir in the broccoli, bell pepper, snap peas, and carrot. Cook for 3-4 minutes until the vegetables are tender-crisp.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Pour this mixture over the turkey and vegetables, stirring to combine.

Add the cornstarch mixture to the skillet and cook for another 2-3 minutes, stirring constantly until the sauce thickens.

Remove from heat and garnish with sliced green onions and sesame seeds. Serve over cooked rice or quinoa.