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

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add ground turkey and season with garlic powder. Cook for 5-7 minutes until browned.

Remove cooked turkey. In the same skillet, add another tablespoon of oil, sliced zucchini, grated carrot, and red pepper. Sauté for 3-5 minutes.

Return cooked turkey to the skillet. Pour the prepared sauce over the mixture and add the cornstarch slurry. Stir well and cook for an additional 1-2 minutes.

Serve over jasmine rice, garnish with sliced green onion tops and sprinkle with toasted sesame seeds if desired.