1 c plain yogurt
1/4 c sliced green onions
1-3/4 oz canned chipotle peppers in adobo sauce
1/3 c creamy peanut butter
1/4 tsp salt
4 oz broccoli florets
4 oz cauliflower florets
8 oz peeled and sliced carrots
4 Fluid oz canola oil
1 lb TURKEY BREAST, skinless and diced
8 oz snow peas
4 to 8 Fluid oz TURKEY STOCK
Steamed white rice As needed
PEANUT CHIPOTLE SAUCE
In a blender or food processor, combine yogurt, green onion, chipotle peppers, peanut butter and salt. Blend until smooth. Place in a sealed container and hold for service in refrigerator.
STIR FRY TURKEY
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 stock and cook for one minute more.
Add peanut chipotle sauce and toss.
Divide into four servings and serve immediately on a warm dinner plate with white steamed rice.