Wash Bell Pepper and chop into thin strips, julienne style. Chop Onion, and mince Garlic and Ginger. Set these aside.

Prepare Rice according to package instructions. This can be done while you are working on the rest of the recipe.

To make the teriyaki sauce, add Soy Sauce, Red Wine Vinegar, Sugar, and the minced Garlic and Ginger to a small sauce pan over medium heat. Stir with a whisk until the sugar is dissolved. Combine Water and Corn Starch in a separate bowl, stir to create a slurry, then add to the sauce pan. Bring this all to a simmer and let cook for a few minutes before removing and setting aside.

Heat Olive Oil in a large pan or wok over medium-high heat. Add the chopped Bell Peppers and Onion and cook for 5-7 minutes until you see some browning and they begin to char. Then add Turkey and cook until no longer pink, about 6-8 minutes.

Once the turkey is cooked through, add Water Chestnuts and and the prepared teriyaki sauce. Be sure to taste and adjust as desired. Mix and cook for 1 minute before removing from the heat.

Evenly split the rice into 8 equal quantities. Top each with the turkey teriyaki mixture. Food will keep in the refrigerator for 5-7 days.