In a small bowl, whisk together cornstarch and warm water until cornstarch is completely dissolved. Set aside.

In a small saucepan over medium heat, gently whisk soy sauce, water, red wine vinegar, sugars, minced garlic and ground ginger until sugars are completely dissolved.

Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook, stirring frequently, until softened.

Stir in minced garlic. Add ground turkey and break apart with a spatula. Cook, stirring occasionally, until turkey is cooked about halfway through; 4-5 minutes.

Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink and vegetables are soft; 5-6 minutes.

Pour teriyaki sauce over the turkey and vegetables and stir. Simmer for about 5 minutes.

Divide cooked rice into bowls then top with the teriyaki turkey. Garnish with sliced green onions and serve immediately.