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.

Thai-Style Crispy Chicken Rice Bowl




Main Ingredients

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

Spicy Sriracha Slaw

20 oz.

Slaw mix, pre shredded 

¼ cu.

Scallion, diced 

1 oz.

Sriracha Sauce, low sodium 

1 oz.

Apple Cider Vinegar 

Show ingredients


  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.   


Thai-Style Crispy Chicken Rice Bowl Nutrition Facts

K-12 Schools