Heat the canola oil in a large skillet or wok over medium-high heat. Add the ground turkey and sauté until golden brown, about 5-7 minutes, breaking it apart with a wooden spoon. Drain excess fat if necessary.

Add the red bell pepper, broccoli, and sugar snap peas. Stir-fry for 3-4 minutes until the vegetables are bright and slightly tender.

Introduce the minced garlic and grated ginger, stirring for another 1-2 minutes until fragrant.

In a separate bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, toasted sesame oil, cornstarch, and chicken broth until blended. Pour this mixture over the turkey and vegetables.

Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and coats the stir-fry.

Serve over jasmine rice or farro, garnished with toasted sesame seeds and fresh cilantro.