Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, red wine vinegar, brown sugar, granulated sugar, garlic, and ground ginger.

Thicken the Sauce: In a separate small bowl, mix the cornstarch with 2 tablespoons of warm water until dissolved. Slowly pour this mixture into the simmering sauce, stirring constantly until thickened.

Cook the Turkey and Vegetables: In a large skillet or wok, heat vegetable oil over medium heat. Add the diced onion and garlic, cooking until fragrant, about 1-2 minutes. Add ground turkey and cook, breaking it up with a spatula, until fully browned.

Add Vegetables: Stir in the chopped broccoli and grated carrots. Cook for an additional 3-4 minutes, until the vegetables are tender but still crisp.

Combine with Sauce: Pour the prepared teriyaki sauce over the turkey and vegetables, stirring to coat evenly.

Assemble Bowls: Divide cooked rice among four bowls. Top each bowl with the teriyaki turkey and vegetable mixture. Garnish with diced green onions.

Serve: Enjoy warm, and adjust sweetness or saltiness to taste by adjusting the sugar or soy sauce in the teriyaki sauce.