In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and sriracha until smooth. Set aside.

Heat neutral cooking oil in a large skillet over medium-high heat. Add ground turkey, seasoned with garlic powder, and sauté for about 6-8 minutes until browned. Transfer to a plate.

In the same skillet, add another teaspoon of oil and toss in chopped zucchini, grated carrot, and diced red bell pepper. Sauté for 3-5 minutes until tender-crisp.

Lower the heat and return ground turkey to the skillet. Pour in the prepared sauce and add a slurry made from cornstarch and water. Stir until the sauce thickens.

Serve over cooked jasmine rice and garnish with chopped green onions.