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.




Garlic Chicken

Panda Express Copycat Recipe

Serves 4

2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Asian sesame oil
2 teaspoons cornstarch
1 teaspoon sugar
1 pound boneless,skinless chicken breasts, cut into 1/4 inch strips
2 tablespoons vegetable oil
1 large onion, peel and cut into 1/2 inch wedges
2 tablespoons minced garlic
1 teaspoon black bean sauce
12 ounces green beans, cut into 3 inch pieces
1 cup coarsely diced red bell pepper
hot cooked rice or noddles, for serving

Combine the soy sauce with he rice wine vinegar, sesame oil, cornstarch and sugar. Whisk to blend all the ingredients. Add the chicken strips and toss to coat well. Refrigerate, covered, for about 20 minutes.

Heat the vegetable oil in a wok or large skillet and stri fry the chicken for about 3 minutes, or until the chicken begins to brown and is cooked through. Remove the cooked chicken from the wok and keep warm.

To the same wok, add the onion, garlic and black bean sauce. Quickly add the green beans and bell pepper. Add 1/4 cup water, cover, and cook for 3 minutes, or until the vegetable are tender crisp. Return the chicken to the wok and stir fry quickly to combine the flavors. Server over rice or noodles.

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