In a small saucepan over medium heat, mix ¾ cup water, soy sauce, minced garlic, grated ginger, honey, and brown sugar. Stir well and bring it to a low boil.

In a separate bowl, whisk together ¼ cup water and cornstarch until smooth. Slowly pour this into the saucepan, stirring continuously until the sauce thickens, about 3-5 minutes. Remove from heat and stir in orange zest.

Heat sesame oil in a large wok over medium-high heat. Add diced onion and sauté until soft and translucent, about 3 minutes.

Add ground turkey, breaking it apart with a spatula. Cook until golden and fully cooked through.

Add broccoli florets and shredded carrots. Cook for 3-5 minutes, or until the veggies are tender.

Reduce heat to low and pour the teriyaki sauce over the turkey and veggies. Simmer for a few minutes.

Serve over a bed of steamed rice and garnish with toasted sesame seeds and sliced green onions.