1. Prepare all ingredients: mince the garlic and ginger, slice the onion and bell pepper, trim snap peas, and cut broccoli into small florets.

2. In a small bowl, whisk together the teriyaki sauce, soy sauce, and honey. Set aside.

3. Heat a large nonstick skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the bottom.

4. Add the ground turkey to the hot pan. Use a spatula to break it into small pieces. Cook, stirring occasionally, until no longer pink and just starting to brown, about 5–6 minutes.

5. Push the cooked turkey to one side of the skillet. In the empty space, add the sliced onion, bell pepper, garlic, and ginger. Stir-fry for 1–2 minutes, tossing constantly, until fragrant.

6. Stir the turkey and aromatics together, then add the broccoli florets. Cook, stirring, for 2 minutes.

7. Add the snap peas, then pour the prepared teriyaki mixture over the turkey and vegetables. Stir well to combine.

8. Continue cooking and stirring for 2–3 minutes, or until the sauce is bubbling and coats every piece. The vegetables should be crisp-tender.

9. Drizzle the sesame oil over the stir-fry and give everything a final toss.

10. Remove from heat and transfer to a serving platter. Garnish with sesame seeds and sliced green onions if desired.