Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly coat a 2-quart baking dish with cooking spray.

Step 3

In a small saucepan set over medium heat, whisk together the rice vinegar, the water, the soy sauce, the brown sugar, 1 tablespoon of the canola oil, the flour, 2 teaspoons of the ginger, and 1 clove of the garlic.

Step 4

Bring the flour mixture to a boil.

Step 5

Reduce the heat and allow the flour mixture to simmer until the sauce is thickened, about 5 minutes.

Step 6

Set the sauce aside.

Step 7

Heat the remaining canola oil in a large, nonstick skillet set over medium-high heat.

Step 8

Add the ground turkey and the onion to the oil and cook, breaking up the turkey with a spoon, until the turkey is cooked through, about 5 minutes.

Step 9

Stir the remaining ginger and the remaining garlic into the turkey mixture and cook until fragrant, about 1 minute.

Step 10

Add the broccoli, the bell pepper, and the Napa cabbage to the turkey mixture and cook until the vegetables are tender, about 4-5 minutes.

Step 11

Add the cooked rice and the sauce to the turkey mixture, stirring everything to combine.

Step 12

Transfer the mixture to the prepared baking dish.

Step 13

Cover and bake until heated through, about 15 minutes.

Step 14

Garnish with the parsley and the sesame seeds.

Step 15

Serve.