Prepare all your ingredients by slicing the bell peppers into thin strips, mincing the garlic, grating the ginger, and trimming the snap peas. Have everything ready to go for quick assembly.
Heat the large skillet or wok over medium-high heat and add the vegetable oil. Swirl to coat the pan and wait until it’s shimmering.
Add the ground turkey to the hot pan, breaking it apart with a spatula as it begins to brown and cook through, about 5-7 minutes. Stir occasionally until the meat is evenly cooked and no pink remains.
Push the turkey to one side of the pan, then add the minced garlic and grated ginger to the empty side. Sauté for about 30 seconds until fragrant, the garlic just starting to turn golden.
Stir the garlic and ginger into the turkey, then add the sliced bell peppers and snap peas. Cook, stirring constantly, for about 3-4 minutes until the vegetables are bright, slightly tender but still crisp.
Pour in the soy sauce and honey, stirring to coat everything evenly. Let the mixture cook for another 2 minutes, allowing the sauce to thicken slightly and glaze the vegetables and turkey.
Finish by drizzling sesame oil over the stir-fry for aromatic depth, then toss everything gently to combine. The dish should look glossy, vibrant, and well-coated.
Remove from heat, sprinkle sliced green onions on top for freshness, and serve immediately with steamed rice or noodles if desired.
