Thai-Style Crispy Chicken Rice Bowl

Oven baked boneless wings tossed in a Thai-inspired sauce and served over a bowl of vegetable rice with crispy snow peas and a spicy sriracha slaw.



Main Ingredients

50 piecesTyson® WM Boneless Wing, 10000051698
1 cupSweet Chili Sauce, low sodium Mae Ploy
10 cupsThai Style Quinoa & Veg Blend #035053
2.5 cuSnow Pea, steamed

Spicy Sriracha Slaw

20 oz.Slaw mix, pre shredded 
¼ cu.Scallion, diced 
1 oz.Sriracha Sauce, low sodium 
1 oz.Apple Cider Vinegar 


Thai-Style Crispy Chicken Rice Bowl Nutrition Facts

  1. The day before - In a mixing bowl, thoroughly combine slaw mix, diced scallions, sriracha sauce and apple cider vinegar, then cover and hold under refrigeration over night 
  2. Arrange the frozen sauced boneless wings in a single layer on parchment lined sheet pan and cook at 350°F for 10-13 minutes - to an internal temperature of 165°F.
  3. After wings are cooked mix in a large mixing bowl toss in sweet chili sauce until completely coated
  4. Hold the heated boneless wings in a hot box at 145°F until ready to build bowls
  5. Prepare Thai style quinoa and vegetable blend according to manufacturer’s instructions
  6. Steam Snow Peas 3-4 minutes until (crisp-tender). Hold hot for hot service


To Build Rice Bowl:

  1. With a #4 scoop (1 cup), place whole grain rice in serving container. 
  2. With a # 16 scoop (1/4 cup), place the slaw over 1/3 of the rice (leaving room for other ingredients next to it) 
  3. With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion  
  4. Using an 8 oz. spoodle, place the sauced boneless wings offset from snow peas over grain blend and serve 

Chef’s Note: we have found an 8oz. spoodle will provide the right portion size of the whole muscle boneless wings.   

Application Uses

K-12 Schools

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