In a medium saucepan, combine 3/4 cup water, soy sauce, minced garlic, grated ginger, honey, and brown sugar. Place over medium heat until it simmers.

In a small bowl, whisk together 1/4 cup water with cornstarch until smooth. Gradually add to the simmering sauce and cook until thickened.

Heat a large wok or skillet over medium-high heat and add sesame oil. Toss in the diced onion and sauté for about 3-4 minutes.

Add ground turkey to the pan, breaking it apart while cooking until browned and internal temperature reaches 165°F, about 7-10 minutes.

Stir in broccoli florets and shredded carrots. Cook for 4-5 minutes until vegetables are tender yet crisp.

Reduce heat to low, pour thickened teriyaki sauce over the turkey and vegetables, and toss to coat. Simmer for 2-3 minutes before serving.

Transfer to bowls and serve over rice, cauliflower rice, or noodles. Garnish with sesame seeds or green onions if desired.