Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.

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New Menu Items at Panda Express


Panda Express New Item: 

Chinese Spare Ribs, St. Louis cut ribs marinated and slow cooked for five hours, wok fired with Chinese barbecue sauce (including sesame oil, mirin, red chile bean paste, garlic and red peppers), $4.95 to $6.95 for five pieces.

Availability: Through July 28, 2015

Mushroom Chicken



MUSHROOM CHICKEN
Pick Up Stix Restaurant Copycat Recipe

Serves 2

7 ounces white meat chicken
2 cups sliced mushrooms
1/2 cup cut carrots
1/2 cup cut zucchini
pinch garlic
pinch ginger
1/4 ounce green onion chopped (1 onion)
2 tablespoons white cooking wine
1/4 cup plus 2 tablespoons chicken broth
dash white pepper
1 tablespoon cornstarch
drop sesame oil

Saute chicken in a wok until done. Add remaining ingredients into wok and stir fry until cooked through.


Szechwan Beef



SZECHWAN BEEF
Pick Up Stix Restaurant Recipe

Serves 2

9 ounces flank steak
3/4 cup julienne sliced carrots
3/4 cup julienne sliced celery
3/4 cup  julienne sliced white onion
pinch garlic
10 red chiles
2 tablespoons white cooking wine
1/4 cup soy sauce
1 tablespoon sugar
dash white pepper
1/2 ounce chili paste
drop sesame oil

Saute beef in a wok with 3 drops of vegetable oil until done. Add the remaining ingredients into wok and stir fry until cooked through.


General Tso's Meatballs



GENERAL TSO'S MEATBALLS
China Buffet Restaurant Copycat Recipe

Serves 4

Meatballs:
1 pound ground turkey or chicken
2 tablespoons minced ginger
1/4 cup scallions, chopped
1 teaspoon garlic powder
1/4 cup almond flour
1 egg
light flavored oil for frying (olive, grapeseed, etc)

Sauce:
1/2 teaspoon sesame oil
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1/4 cup water
3 tablespoons sugar
1/4 cup scallions, chopped
4 -5 small dried chilies, seeded and chopped

To make the meatballs: Combine all of the meatball ingredients and mix thoroughly. Form into 16 balls and fry in oil over medium heat until cooked through and crispy. Alternatively you could bake them but they won't get the crunchy exterior.

To make the sauce: Combine the sesame oil, vinegar, soy sauce, water and sugar in a small saucepan and whisk until combined. Add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.

To serve: Add the cooked meatballs to the thickened sauce and stir to coat. Garnish with more chopped scallions and chilis if desired.

Spicy Chicken



SPICY CHICKEN
Pei Wei Restaurant Copycat Recipe

Serves 4

10 ounce boneless skinless chicken breast, cut into 1 inch pieces
1 cup sliced carrots
1 cup sugar snap peas
2 cups vegetable oil (for frying)

Batter:
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
1/2 cup milk
1/2 cup water

Sauce:
2 teaspoons vegetable oil
2 tablespoons minced garlic
3 tablespoons green onion, chopped (white parts only)
1 cup pineapple juice
2 teaspoons chili garlic paste (more if you want it spicier)
2 tablespoons white wine vinegar
4 teaspoons sugar
1 1/2 teaspoons soy sauce
3/4 teaspoon salt
3 teaspoons cornstarch
2 tablespoons water

Whisk together the batter ingredients until smooth, then add the chicken pieces. The batter should be thin and only lightly coat the chicken.

Bring a pot of salted water to a boil and add the carrots and snap peas and cook for just 2 to 3 minutes until they become crisp tender. Drain and set aside. Meanwhile heat the 2 cups of vegetable oil in a pot or deep fryer to 375 degrees. Fry the chicken a few pieces at a time, about 3 minutes, until golden brown and cooked through. Drain on a paper towel lined plate. Keep warm.

In a large wok heat the 2 teaspoon of oil over medium heat and cook the garlic and green onion until fragrant. In a separate bowl whisk together the remaining sauce ingredients, excluding the cornstarch and water. Pour into the wok and cook until it lightly bubbles.

Mix the cornstarch and water together and stir into the sauce mixture. It should thicken up, then add the chicken pieces, snap peas and carrots to the wok and stir gently to combine and heat through. Serve over rice.