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In a medium bowl, break up the ground turkey and add in the garlic, ginger, and soy sauce. Mix well and set aside to marinate while you prep the rest of the dish. Heat a large wok over high heat and add in 1 tablespoon of the coconut oil. Once it’s melted and the wok is very hot, add in the onion and stir-fry until soft, about 1-2 minutes. Add in the carrots and broccoli and continue stir-frying until the vegetables are crisp-tender. Season the mixture well with salt and pepper and remove the veggies to a bowl or plate.
Melt the remaining 2 tablespoons in the wok and when it heats up add in the ground turkey. Let the turkey sit, untouched, for about 30 seconds or until it starts to brown. Begin breaking up the turkey and cook for 1-2 minutes, or until it’s cooked through.
Add the vegetables back into the wok and toss well to heat through. Stir in the chili paste and mix well.
Serve the stir-fry over rice and top with scallions and a squeeze of lime juice.