Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until almost cooked through, about 5-6 minutes.

Push the turkey to one side of the pan and add the remaining tablespoon of oil to the cleared space. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften.

Add the shredded carrots, minced garlic, and fresh ginger. Cook for 2 minutes, stirring frequently, until fragrant.

Pour in the chicken broth and scrape any browned bits from the bottom of the pan.

Add the shredded cabbage, soy sauce or Tamari, rice vinegar, salt, and black pepper. Stir well to combine and cover with a lid.

Reduce heat to medium-low and cook for 12-15 minutes, stirring every 4-5 minutes, until the cabbage reaches your desired tenderness.

Remove from heat and stir in the toasted sesame oil.

Serve over white rice if desired, and top with green onions, toasted sesame seeds, and sriracha mayo.