Before starting, wash and dry all produce. Add broth concentrate, half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to boiling broth, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.Remove the pot from heat. Set aside, still covered.

Meanwhile, thinly slice green onions.Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.Trim snap peas.Peel, then mince or grate 1 tbsp (2 tbsp) ginger.

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add 1/2 tsp (1 tsp) oil, then carrots and 2 tbsp (4 tbsp) water. Cook, stirring occasionally, until carrots start to soften and water is absorbed, 3-4 min.Add snap peas and season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 2-3 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Reheat the same pan over medium-high.When hot, add 1/2 tsp (1 tsp) oil, then turkey. Season with remaining garlic salt and pepper. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**

Add ginger to the pan with turkey. Cook, stirring often, until fragrant, 1 min.Add 1/4 cup (1/2 cup) water, hoisin sauce and chili garlic sauce. Cook, stirring often, until warmed through, 1-2 min.

Fluff rice with a fork, then stir in half the green onions. Divide rice between plates, then top with veggies and turkey. Spoon any remaining sauce from the pan over turkey. Sprinkle remaining green onions over top.