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 excess fat if necessary.

Add the minced garlic and ginger to the skillet, stirring for about 1 minute until fragrant.

Stir in the bell peppers, broccoli, and snap peas. Cook for another 3-5 minutes until the vegetables are tender-crisp.

Pour in the teriyaki sauce and soy sauce, mixing well to coat the turkey and vegetables. If you prefer a thicker sauce, add the cornstarch mixture and stir until the sauce thickens, about 1-2 minutes.

Drizzle with sesame oil and mix well. Remove from heat.

Serve the stir-fry over cooked rice or quinoa, garnished with sesame seeds and sliced green onions.