Make the sauce. In a jar or bowl, add the teriyaki sauce ingredients and whisk with a fork. Set aside.

In a medium pot with a lid, bring 1 cup of jasmine rice and 2 cups of water to a boil. Reduce heat to low and simmer for 15 minutes. Turn off heat and leave it on burner for another 15 minutes. Remove rice and divide evenly between 3 meal prep containers. Wash out the same pot quickly (Or use another pot) and boil the frozen vegetables until tender, 5-10 minutes. Add the cooked vegetables to the containers.

While the rice is cooking, heat up a large skillet(Note 1), add the ground turkey and break up into small chunks. Cook for 10 minutes until meat is about halfway cooked then add the teriyaki sauce. Cook for another 10 minutes. The turkey will be done and very saucy, if you want it thicker then bring the heat up and add the cornstarch slurry, cook for another minute or two.

Divide teriyaki turkey into each container. Sprinkle with sesame seeds and green onion for garnish. Let them cool for 15-20 minutes before putting the lids on and placing the fridge. Eat them within a week! Enjoy :)