If cooking basmati rice (vs. using Ready Rice microwave option) - Bring a large pot of water to boil. Stir in the rice and cover and simmer until tender, about 18 minutes; drain well and keep warm.
Meanwhile, preheat the broiler. Toss the green beans with 1 tablespoon of vegetable oil and sugar. Place beans on one side of a rimmed baking sheet. Toss red pepper strips with 1/2 tablespoon oil and place on the other side of the same baking sheet (or you can use two cookie sheets to spread them out further.) Broil, stirring once, until the vegetables are tender and charred, about 8 -10 minutes.
Heat the remaining 1 1/2 tablespoon oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 3 minutes. Add the garlic, pickle and Sriracha and cook until the garlic is slightly golden, about 3 minutes.
Whisk the chicken broth, soy sauce, vinegar and cornstarch in a bowl.
Add the broiled vegetables to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes.
If using Ready Rice, microwave rice at this point.