By Meal Type
Thai-Style Crispy Chicken Rice Bowl Recipe
Ingredients
Servings: 10 Each
- 50 pieces Tyson® Fully Cooked Breaded Homestyle Whole Muscle Boneless Chicken Wings #10000051698
- 1 cup Sweet Chili Sauce Low Sodium Mae Ploy
- 10 cups Thai Style Quinoa & Veg Blend #035053
- 2.5 cu Snow Peas - Steamed
Oven baked Tyson® Fully Cooked Breaded Homestyle Whole Muscle Boneless Chicken Wings tossed in a Thai-inspired sauce and served over a bowl of vegetable rice with crispy snow peas and a spicy sriracha slaw.
Directions
- 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
Spicy Sriracha Slaw
Ingredients
- 20 oz. Slaw Mix - Shredded
- 1/4 cu. Scallion - Diced
- 1 oz. Sriracha Sauce - Low Sodium
- 1 oz. Apple Cider Vinegar
Directions
- Prepare the day before by thoroughly combining slaw mix, diced scallions, sriracha sauce and apple cider vinegar.
- Cover and hold under refrigeration over night.
Chef's note: We have found an 8oz. spoodle will provide the right portion size of the whole muscle boneless wings.
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