In a medium saucepan set over medium heat, combine 3/4 cup water, 1/4 cup soy sauce, minced garlic, fresh ginger, honey, and brown sugar. Stir until the sugar dissolves and bring to a low boil for about 3-5 minutes.

In a small bowl, mix 1/4 cup of water with corn starch until smooth. Gradually stir it into the boiling teriyaki sauce and cook for another 2-3 minutes until thickened, then remove from heat and stir in the orange zest.

Heat a large wok or skillet over medium-high heat and add 1 tablespoon of sesame oil. Add diced onion and sauté for about 2-3 minutes until fragrant and slightly translucent.

Increase heat to high and add 1 pound of ground turkey, breaking it apart with a spatula. Cook until browned and fully cooked, about 7-10 minutes.

Add broccoli florets and shredded carrots to the cooked turkey, stirring well. Cook for about 3-5 minutes, until vegetables are tender yet vibrant.

Reduce heat to low and pour the thickened teriyaki sauce over the stir-fry. Toss to coat and simmer for 2-3 minutes for flavors to meld.

Serve warm over rice or noodles, and optionally sprinkle with sesame seeds and chopped green onions.