Peanut Chipolte Sauce
1 Quart plain yogurt
1 Cup sliced green onions
7 Ounces canned chipolte peppers in adobo sauce
1-1/2 Cups creamy peanut butter
1 Teaspoon salt

In a blender or food processor, combine yogurt, green onion, chipolte peppers, peanut butter and salt. Blend until smooth. Place in a sealed container and hold for service in refrigerator.


Stir Fry Turkey
1 Ounce broccoli florets
1 Ounce cauliflower florets
2 Ounces peeled and sliced carrots
1 Fluid Ounce salad oil
4 Ounces TURKEY BREAST, diced
2 Ounces snow peas
1 to 2 Fluid Ounces TURKEY STOCK
4 Ounces Peanut Chipolte Sauce

In a medium size pot, bring cold water to boil and blanch broccoli, cauliflower and carrots until al dente. Plunge into cold water and drain when cool.
Heat oil in nonstick sauté pan and sauté diced turkey until almost done.
Add blanched stir-fry vegetables and snow peas with 1 fluid ounce stock and cook for one minute more.
Add 4 ounces peanut chipolte sauce and toss. Add more sauce if needed.


Service
As needed steamed white rice

Serve immediately on a warm dinner plate with white steamed rice.