Recipe: Sriracha Chicken bowl

Executive Chef Will Tse with BC Place makes Sriracha Chicken Bowl and talks about how they manage to feed thousands of hungry sports fans.

Sriracha chicken gravy

¼ cup Extra virgin olive oil
½ cup Large diced white onion
¼ cup Large diced celery
¼ cup Large diced carrot
6 cloves Garlic – sliced
¼ cup Red wine

2 cups Chicken stock

2 tsp. Sriracha chili sauce
To taste Kosher salt
To taste Cracked black pepper

Procedure:

1. Heat medium size sauce pan
2. Add olive oil
3. When oil is hot
4. Add garlic and onion – sauté till golden brown
5. Add celery and carrots
6. Let cook 8 minutes
7. Add red wine
8. Let reduce till – ½ volume
9. Add chicken stock
10. Let cook 25 minutes
11. Season to taste
12. Using a hand blender – blend till smooth
13. Place in air tight container – store in refrigerator

Sriracha chicken bowl

2 cup Jasmine rice
3 cups Cold water

1 lb. Boneless skinless chicken thighs
3 tbsp. Olive oil
2 tbsp. Gluten free soy sauce
To taste Kosher salt
To taste Cracked black pepper

½ cup Olive oil
½ cup Shallots – diced
1 tbsp. Roast garlic
4 cloves Garlic – sliced
¼ cup Sliced baby heirloom tomatoes
¼ cup Diced peppers
¼ cup Black beans
¼ cup Red kidney beans
2 tbsp. White wine
2 cups Chicken sriracha gravy
To taste Kosher salt
To taste Cracked black pepper

1 ½ cup Coleslaw mix (green cabbage, red cabbage and carrots)
2 tbsp. Cilantro
2 tbsp. Olive oil
1 tbsp. Gluten free soy sauce
To taste Kosher salt
To taste Cracked black pepper

Procedure:

1. Cook rice
2. While rice is cooking:
3. In a bowl/container – marinate chicken thighs (cut into 1” cubes)
4. Heat medium fry pan
5. Add olive oil
6. Add sliced garlic and shallots
7. Sautee till golden brown
8. Add chicken
9. Deglaze with white wine
10. Add peppers
11. Add chicken gravy
12. Add beans and sliced tomato
13. Season to taste
14. In a mixing bowl – place coleslaw mix & cilantro
15. Add olive oil and soy
16. Season to taste with salt and pepper