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.




Thai Cashew Chicken

Panda Express Thai Cashew Chicken
Copycat Recipe

Serves 4

2 boneless skinless chicken breasts 
2 tablespoons soy sauce 
1/4 cup hoisin sauce 
1/4 cup peanut oil 
1/2 cup salted cashews 
2 tablespoons cornstarch 
2 tablespoons dry sherry 
1/2 cup chicken broth 
1 (8 ounce) can bamboo shoots, drained and sliced 

Cut chicken in 1 inch cubes. In a bowl, mix sauce of cornstarch, soy sauce, sherry, hoisin sauce and chicken broth. Heat oil in wok (or fry pan). When oil starts to smoke, add chicken and stir fry for 5 minutes Stir in bamboo shoots. Pour sauce over chicken and stir until sauce thickens. Stir in cashews. Garnish with mandarin orange sections, cilantro, and/or green onions sliced on the bias. You can check the readiness of the oil by putting the tip of a wooden chop stick in the oil and when bubbles form around it, the oil is ready.

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