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

Ingredients
Serves
10
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
Directions
- 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.
Segment
K-12 Schools