In a large skillet, brown turkey over medium heat.

Combine soya sauce, rice vinegar, Shaoxing wine, honey, garlic, chili garlic sauce, turkey broth and cornstarch in a bowl. Mix well.

Increase heat to medium high and add bok choy and green bell pepper until bright green and crisp - about 3 minutes.

Add sauce and stir to further cook turkey and veggies. Bring to a simmer for 1 minute, mixing constantly.

Remove from heat and serve over a bed of fresh brown rice and top with freshly cut green onions and chopped peanuts.