Start the rice. If making rice fresh, begin cooking it according to the package directions before preparing the stir-fry.

Slice and marinate the turkey. Slice the turkey tenderloins against the grain into thin, bite-sized strips. Place in a bowl with the cornstarch, soy sauce, water, and neutral oil. Toss until evenly coated, then refrigerate for about 10 minutes while you prepare the vegetables and sauce.

Prepare the remaining ingredients. Slice the peppers and onion, mince the garlic, grate the ginger, and slice the scallions, keeping the whites and greens separate.

Whisk the sauce. In a bowl or measuring cup, whisk together the soy sauce, water, honey, rice vinegar, toasted sesame oil, and cornstarch until smooth. Set aside.

Sear the turkey. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the turkey in a single layer, working in batches if necessary, and sear for about 2–3 minutes per side. Transfer to a plate and continue immediately with the next step. The turkey will finish cooking when returned to the sauce.

Cook the vegetables. Add the remaining tablespoon of oil to the pan. Add the peppers and onion and stir-fry for 3–4 minutes, until slightly softened but still crisp.

Add the aromatics. Stir in the garlic, ginger, and scallion whites. Cook for about 30 seconds, stirring constantly, until fragrant.

Add the sauce and finish cooking. Return the turkey and any accumulated juices to the pan. Whisk the sauce again to redistribute the cornstarch, then pour it over the turkey and vegetables. Toss for 1–2 minutes, or until the sauce is glossy and thickened and the turkey reaches an internal temperature of 165°F. Add a splash of water if the sauce becomes too thick.

Finish and serve. Serve over white rice and top with the scallion greens and sesame seeds.