Low-Calorie Turkey and Vegetable Stir-Fry

In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, sriracha, cornstarch, and water until smooth. Set the sauce aside.

Heat the olive oil in a large skillet or wok over medium-high heat.

Add the lean ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until fully browned and cooked through, about 5 to 6 minutes.

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

Toss in the broccoli florets, sliced bell pepper, snap peas, and julienned carrots. Stir-fry the vegetables with the turkey for 4 to 5 minutes until tender-crisp.

Give the sauce mixture a quick stir and pour it directly into the skillet over the turkey and vegetables.

Toss everything continuously for 1 to 2 minutes as the sauce bubbles and thickens into a glossy glaze coating the ingredients.

Remove the skillet from the heat, drizzle with the sesame oil, give one final toss, and serve immediately.