Heat 1 tablespoon of the oil in a large skillet or pan.

Add the turkey, sprinkle with ¼ teaspoon of the salt, and cook on medium-high until browned and cooked through, about 8-10 minutes.

Remove the turkey and set it aside.

In the same pan, add the remaining tablespoon of oil, the green beans, and ¼ teaspoon of the salt.

Cook on medium-high, flipping until the green beans are browned and slightly tender, about 5 minutes.

Combine the garlic, ginger, honey, chicken stock, rice vinegar, and soy sauce in a bowl to make the sauce.

In a separate bowl, whisk the cornstarch with water until smooth and then add it to the sauce, whisking to combine.

Add the turkey back to the pan with the green beans, pour in the sauce, and simmer until thickened, about 1-2 minutes.

Adjust the sauce thickness with more chicken stock if desired.

Serve warm, optionally garnished with sesame seeds, cilantro, green onion, and hot sauce over rice.