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.

SERVES: 10

50 pieces	Tyson® WM Boneless Wing, 10000051698
1 cup	Sweet Chili Sauce, low sodium Mae Ploy
10 cups	Thai Style Quinoa & Veg Blend #035053
2.5 cu	Snow Pea, steamed

Thai-Style Crispy Chicken Rice Bowl Nutrition Facts

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
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.
After wings are cooked mix in a large mixing bowl toss in sweet chili sauce until completely coated
Hold the heated boneless wings in a hot box at 145°F until ready to build bowls
Prepare Thai style quinoa and vegetable blend according to manufacturer’s instructions
Steam Snow Peas 3-4 minutes until (crisp-tender). Hold hot for hot service

To Build Rice Bowl:

With a #4 scoop (1 cup), place whole grain rice in serving container.
With a # 16 scoop (1/4 cup), place the slaw over 1/3 of the rice (leaving room for other ingredients next to it)
With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion
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.