Before turning on the heat, get everything ready. Wash and chop the broccoli into small florets. Slice the onion, mince the garlic, and grate the ginger.
In a small bowl, make the sauce: combine 1 cup low-sodium soy sauce (or tamari for gluten-free), 2 tablespoons hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar or honey, 1 teaspoon sesame oil, and 1 teaspoon cornstarch mixed with 2 tablespoons water. Set aside.
Heat 2 tablespoons of vegetable oil or avocado oil in a wok or large skillet over medium-high heat. Add the ground turkey to the pan and cook until browned and fully cooked, about 5-6 minutes. Remove the turkey from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pan. Add the sliced red bell pepper and cook for about 2 minutes. Add the yellow onion and cook until translucent, about 3 minutes. Add minced garlic and grated ginger, and cook for another minute.
Add the broccoli and carrot to the pan, tossing well to combine. Cook for about 5 minutes, or until the vegetables are tender but still bright green.
Add the snap peas and green onions to the pan. Cook for another 2-3 minutes, until the snap peas are slightly softened. Return the ground turkey to the pan and mix everything together. Pour in the prepared sauce and stir well to coat the ingredients evenly.
Bring the mixture to a simmer and cook for 2-3 minutes, until the sauce thickens slightly and the flavors are well combined. Serve hot with steamed jasmine rice, brown rice, or noodles. Garnish with additional sliced green onions and sesame seeds as desired.