In a small saucepan, combine low-sodium soy sauce, water, brown sugar, rice vinegar, and minced garlic. Heat over medium heat, stirring occasionally, and bring to a simmer for about 5 minutes.

In a small bowl, whisk cornstarch with water to create a slurry. Gradually stir this mixture into the simmering sauce and cook for an additional 2–3 minutes until thickened. Remove from heat.

Steam broccoli florets in a steamer basket for 2–3 minutes until tender yet crisp. Set aside.

In a large skillet, heat oil over medium-high heat. Sauté minced garlic and grated ginger for 15–20 seconds until fragrant.

Add ground turkey to the skillet, cooking for about 5–7 minutes until browned and cooked through. Ensure no pink remains.

Pour thickened teriyaki sauce over the cooked turkey and let it simmer for 2–3 minutes, stirring to coat meat evenly.

Stir in julienned carrots and cook for an additional minute until warmed through.

Fold in steamed broccoli and cook for another 30 seconds, combining well.

Prepare bowls with warm cooked rice as the base. Spoon the turkey and vegetable mixture over the rice. Garnish with green onions and sesame seeds.