In a small saucepan over medium heat, whisk together the coconut aminos, water, coconut sugar, rice vinegar, ground ginger, and garlic. Heat until the sauce begins to simmer.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water until fully dissolved. Slowly add this mixture to the saucepan and simmer until thickened, about 1-2 minutes. Remove from heat and set aside.

Heat avocado oil in a large skillet over medium heat. Add diced onions and cook until softened, about 3-4 minutes.

Add ground turkey, breaking it up with a spatula, and cook for another 4-5 minutes until it starts turning brown.

Add broccoli and shredded carrots; stir to combine. Cook until the vegetables are soft and turkey is no longer pink, about 5-6 minutes.

Pour in the sauce and stir until everything is evenly coated. Simmer gently for 2-3 minutes.

Garnish with sliced green onion if desired. Serve warm over vegetables, in lettuce wraps, or with rice.