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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Big Bowl Fall Chicken Stir Fry

FALL CHICKEN STIR FRY
Big Bowl Restaurant Recipe

5 ounces Chinese broccoli, sliced on the bias into 3 inch sections
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 1/2 teaspoons sugar
1 tablespoon rice wine
1/2 teaspoon salt
1/2 cup chicken stock
6 ounces boneless chicken breast, sliced
1 teaspoon cornstarch
1/2 teaspoon sesame oil
2 cups peanut or vegetable oil
3-4 fresh shiitake, oyster or other fresh mushrooms, sliced
1 1/2 tablespoons chopped ginger
2 teaspoons chopped garlic
2 teaspoons cornstarch blended with 2 tablespoons water
freshly ground black pepper for garnish

Heat a pot of water to boiling and blanch the Chinese broccoli for 1 to 2 minutes. Run under cold water and drain.

Mix the oyster sauce, light soy sauce, wine, 1/4 teaspoon of the salt, and the chicken stock. Set aside.

Mix the chicken with 1 teaspoon cornstarch, the remaining 1/4 teaspoon of salt, and 1/2 teaspoon sesame oil.

Heat 2 cups peanut oil in a wok or skillet until hot but not smoking. When hot add the chicken and stir, separating the pieces, just until the chicken changes color. Remove from the oil with a slotted spoon to drain.

Remove all the oil from the wok or skillet and reserve. Wipe the pan and reheat over high heat. When hot, add 3 tablespoons of the reserved oil. Turn the heat to medium and add the mushrooms. Cook, stirring for 2 minutes, until the mushrooms are softened. Add the ginger and garlic, and stir until fragrant. Add the broccoli, stir briefly, and re-add the chicken.

Turn the heat to high, add the sauce mixture and bring to a boil. Stir the cornstarch and water mixture and add. Stir until the sauce thickens and clears. Put on a serving dish and sprinkle with sesame oil and black pepper. Serve with white rice. Makes 2 to 4 servings.


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