<ul>
<li>Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.</li>
<li>Add the thinly sliced turkey breast to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the turkey from the skillet and set aside.</li>
<li>In the same skillet, add the remaining 1 tablespoon of vegetable oil.</li>
<li>Add the sliced red and yellow bell peppers, onion, broccoli florets, snap peas, and carrot. Stir-fry the vegetables for 3-4 minutes until they begin to soften.</li>
<li>Add the minced garlic and ginger to the skillet, and stir-fry for an additional 1-2 minutes until fragrant.</li>
<li>Return the cooked turkey to the skillet with the vegetables.</li>
<li>In a small bowl, mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using).</li>
<li>Pour the sauce over the turkey and vegetables in the skillet, stirring to coat everything evenly.</li>
<li>Cook for another 2-3 minutes until the sauce is heated through and slightly thickened.</li>
<li>Season with salt and pepper to taste.</li>
<li>Remove the skillet from the heat and garnish with chopped green onions and sesame seeds (if using).</li>
<li>Serve the turkey stir-fry over cooked rice or noodles.</li>
</ul>
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