In a mixing bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and sriracha until sugar dissolves.

Heat cooking oil in a skillet over medium-high heat, then add ground turkey and garlic powder. Cook for 5-7 minutes, breaking apart until browned.

In the same skillet, add more oil and sauté zucchini, grated carrot, and diced red pepper for 3-5 minutes until tender-crisp.

Lower the heat, return the cooked turkey to the skillet, pour in the sauce, and add a cornstarch slurry to thicken.

Serve the stir fry over jasmine rice and garnish with green onions and sesame seeds if desired.