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:

7. With a #4 scoop (1 cup), place whole grain rice in serving container. 
8. With a # 16 scoop (1/4 cup), place the slaw over 1/3 of the rice (leaving room for other ingredients next to it) 
9. With a # 16 scoop (1/4 cup), place the snow peas along one side of the slaw taking up another 1/3 portion  
10. 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.