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.
Chicken Lo Mein with Broccoli
CHICKEN LO MEIN with BROCCOLI
Panda Express Restaurant Copycat Recipe
3 skinless, boneless chicken breast halves, cut into strips
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder, or to taste
1/2 pound spaghetti
3 tablespoons vegetable oil
1 small onion, chopped
3 stalks celery, chopped
2 carrots, thinly sliced
1 cup broccoli florets
1 tablespoon vegetable oil (optional)
Combine the chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable
plastic bag. Coat chicken with marinade, squeeze out excess air, and seal bag. Refrigerate for 1 to
1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring
occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade
and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about
5 minutes. Stir in onion, celery, carrots, and broccoli. Add 1 tablespoon vegetable oil, if needed.
Cover and cook until vegetables are tender, stirring occasionally, about 5 minutes. Stir the spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.