1. In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended. Mix in remaining 2 Tbsp soy sauce, chicken broth, sesame oil, brown sugar and sriracha, set aside.
2. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the ginger and half of the garlic and saute 20 seconds. Add turkey and cook, while breaking up turkey and tossing occasionally, until turkey has cooked through. Drain and transfer turkey to a sheet of foil, wrap to keep warm.
3. Heat remaining 1 Tbsp oil in same skillet over medium-high heat. Add onions and saute until they have nearly softened, about 4 minutes. Add in bell pepper and remaining ginger and garlic and saute 1 minute longer. Add in cabbage and carrots then whisk soy sauce mixture once more and pour over cabbage. 
4. Cook, tossing frequently until cabbage is tender, about 4 – 5 minutes. Add in cooked turkey. Taste and add in a little more soy sauce if needed. Serve warm with brown rice or noodles topped with green onions and more sriracha if desired.

* Instead of chopping the cabbage yourself you could replace the shredded cabbage and matchstick carrots with equal amounts of coleslaw mix.