Add ¾ cup water, soy sauce, minced garlic, ginger, honey, and brown sugar to a small saucepan. Place over medium heat and stir until combined.

Bring the sauce to a gentle boil. In a small bowl, whisk the remaining ¼ cup water with the cornstarch until completely smooth.

Slowly whisk the cornstarch slurry into the simmering sauce. Cook briefly until the sauce becomes glossy and thick enough to coat a spoon.

Remove the saucepan from the heat and stir in the orange zest. Set the homemade teriyaki sauce aside.

Heat the sesame oil in a large skillet or wok over medium-high heat. Add the diced onion and cook for 2–3 minutes, or until it begins to soften.

Add the ground turkey. Break it into small pieces with a wooden spoon or spatula and cook for about 7–10 minutes, until browned and completely cooked. The turkey should reach an internal temperature of 165°F (74°C).

Add the broccoli and shredded carrots. Continue cooking until the vegetables are heated through and tender-crisp.

Reduce the heat to low and pour in the prepared teriyaki sauce. Stir thoroughly so the turkey and vegetables are evenly coated.

Simmer the Ground Turkey Teriyaki Stir Fry for another 2–3 minutes, allowing the flavors to come together.

Taste and season with salt and black pepper as needed. Serve warm over rice or your preferred base.