In a bowl, combine the soy sauce, brown sugar, sesame oil, grated garlic, grated ginger, cornstarch, water, and chili garlic sauce. Mix well and set aside.

Dice the onion and slice the zucchini into rounds, then cut those rounds into quarters.

Heat a large skillet over medium heat and add the cooking oil. Once hot, add the diced onion and chopped zucchini. Sauté for about 4-5 minutes, or until the onion is translucent and the zucchini is lightly browned. Remove the veggies from the skillet and set aside.

In the same skillet, add the ground turkey. Cook, crumbling it as it browns.

Return the sautéed veggies to the skillet with the browned turkey. Stir the sauce again, then pour it over the mixture in the skillet.

Stir everything together and let it simmer for 2 minutes, allowing the sauce to thicken and soak into the turkey and zucchini.

Remove the skillet from heat. Serve hot, optionally garnished with sliced green onions, red pepper flakes, sesame seeds, and cooked rice.