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TURKEY WITH HOT PEANUT SAUCE (meat)

1/2 cup unsalted chunky peanut butter
1 tablespoon seasoned sesame oil
1-1/2 teaspoons chili oil, or more to taste
3 tablespoons white wine 2 tablespoons soy sauce
2 tablespoons grated fresh ginger
3 to 4 cups cooked turkey, cut into pieces,
2 tablespoons plain rice vinegar
3 tablespoons minced fresh cilantro

In a small bowl, combine the peanut butter, oils, wine and soy sauce and ginger; stir to blend. In a large bowl, toss the turkey with about 1/3 of the peanut sauce mixture and reserve the rest. Cover and refrigerate at least 1 hour or up to 6 hours. Stir the vinegar and cilantro into the reserved peanut sauce and set aside. Thread the turkey strips lengthwise on skewers. Broil the turkey for 1 or 2 minutes on each side, or until warm throughout. Serve on lettuce or with rice with the remaining sauce.

This variation of a classic Southeast Asian dish can be served as a salad with lettuce or as a main course with rice.