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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Genghis Grill Teriyaki Chicken Bowl



TERIYAKI CHICKEN BOWL
Genghis Grill Restaurant Recipe

1/2 cup chopped chicken
1/4 cup chopped cabbage
1/8 cup sliced carrots
1/8 cup green beans
1/8 cup sliced onion
1/4 cup pineapple chunks
2 tablespoons Island Teriyaki Sauce
4 ounces steamed rice
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil

Chop the chicken into equal sized pieces. Sprinkle the salt and black pepper over the chicken to season it evenly, then stir. Prepare the vegetables if necessary. Heat a wok until the water will sizzle in the pan. Add enough oil to cover the bottom of the wok 1/2 inch deep. Move the wok around until the sides are coated evenly with oil. Put the chicken into the hot wok and cook it for about 3 to 4 minutes. Make sure to move the meat  around often during cooking. Then remove the cooked meat from the wok and set aside.

Place the onions, green beans, carrots, cabbage, and pineapples into the wok and cook the mixture until  the onions turn translucent. Return the chicken to the wok, then add the Island Teriyaki sauce. Cook for an additional 4 to 5 minutes. Serve the Teriyaki Chicken over hot steamed white or brown rice.

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