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Gather and prep all ingredients: dice the onion, mince the mushrooms, garlic, and ginger, chop the water chestnuts, and slice the green onions.
Heat the vegetable oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until mostly cooked through, about 8-10 minutes. Season lightly with salt and pepper.
Add the onion, garlic, ginger, and minced mushrooms to the skillet. Cook for 3-4 minutes, stirring often, until the mushrooms soften and most of their moisture cooks off.
Stir in the coleslaw mix. Toss well and cook for 6-8 minutes, until the cabbage is tender but still has a bit of crunch.
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, black pepper, and red pepper flakes.
Pour the sauce into the skillet and add the chopped water chestnuts. Toss everything together and cook for 2-3 minutes, until evenly coated and warmed through.
Stir in the green onions just before serving. Enjoy as is or serve over rice. Garnish with sesame seeds if desired.