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Marinated Chicken:
1/2 cup avocado oil
1/4 cup lime juice
3 tablespoons Kikkoman Soy Sauce
3 cloves garlic, minced
3 serrano chiles, stemmed and minced
1 tablespoon toasted crushed cumin seeds
1 tablespoon cornstarch
1 1/2 pounds skinless, boneless chicken breast
1/2 cup peanut oil

1/2 cup raw, unsalted pumpkin seeds
2 tablespoons lime juice
2 teaspoons Kikkoman Soy Sauce

1/2 cup extra virgin olive oil
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
5 bunches watercress, stemmed and torn into bite-size pieces
1/2 large jicama, peeled and julienned
1 large pink grapefruit, sectioned
thinly sliced avocado


To make Marinated Chicken: Whisk together avocado oil, lime juice, soy sauce, garlic, chiles, cumin seeds and cornstarch. Slice chicken across the grain into 3- by 1/2-inch strips. Add chicken to marinade; toss to coat evenly. Refrigerate up to 4 hours. To cook, heat a cast iron skillet over high heat. Add peanut oil. Lift chicken strips from marinade and add to pan one at a time. Fry until dark golden brown and crisp, about 1 minute per side.

To make Pepitas: In dry saute pan over medium heat, toast pumpkin seeds until golden brown, shaking pan frequently. Remove from heat, add lime juice and soy sauce; shake vigorously until seeds are evenly coated. If necessary, shake pan over low heat until seeds are dry.

To make Salad: In large bowl, whisk together olive oil, lemon juice, salt and pepper. Add watercress, jicama and grapefruit; toss well. Divide salad among 6 serving plates; arrange chicken strips on top. Garnish salad with avocado and pepitas.

Recipe created by Chefs Susan Feniger and Mary Sue Milliken


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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