Cook the brown rice according to package instructions. 

In a large frying pan or wok, sauté the onions and garlic in the 2 tablespoons of oil for about 5 minutes.  Sauté until they are soft and the onion is translucent.  

Add the ground turkey to the frying pan and cook until the turkey is cooked through and is no longer pink, about 8-10 minutes.  Season the ground turkey with the 1 tablespoon of ground ginger and 1 teaspoon sriracha sauce.  Carefully drain off any excess liquid that cooked out of the ground turkey if needed.  Return the frying pan to the heat.  

Add the chopped broccoli, shredded carrot and thawed peas.  Toss them into the turkey, onion and garlic mixture.  Cook for an additional 5 minutes.  

Add the cooked brown rice to the turkey and vegetable mixture.  Mix until thoroughly combined.  Remove from heat and set aside. 

Make the teriyaki sauce.  In a small bowl, combine the 1 tablespoon of cornstarch with 2 tablespoons of warm water.  Use a small whisk to stir the cornstarch and water together.  Mix until the cornstarch has dissolved and the cornstarch and water has turned into a thick, white liquid.  

Add the rest of the teriyaki sauce ingredients to a small saucepan over medium heat - soy sauce, ½ cup water, rice vinegar, brown sugar, honey, garlic powder, ground ginger and sesame seeds.  Using a whisk, continuously stir the teriyaki sauce until the sauce has come to a gentle simmer.  

Once simmering, slowly pour the cornstarch and water mixture into the teriyaki sauce.  Continue whisking the sauce over medium heat until the sauce has thickened and slightly reduced.  

Remove the teriyaki sauce from the heat and pour the sauce over the turkey, veggie and rice mixture.  Mix until combined.