“For a vegan alternative, try this recipe with tofu – it’s my favourite.” Mel
2 x Mel’s signature ‘Egg and Sperm’ salad base ingredients
2 chicken breasts, cut into strips
3 tbsp sesame seed oil, 2 for the marinade, 1 for cooking
1-2 tbsp soy sauce (or gluten-free tamari)
1-inch piece of ginger, grated
2 cloves of garlic, grated
1 red chilli, half finely chopped for marinade, half finely sliced for serving
A squeeze of good-quality honey
1 lime, half juiced for marinade, half quartered for serving
2 tsp of sesame seeds
A handful of fresh coriander leaves, roughly chopped
1 tbsp extra virgin olive oil
1 tbsp sesame seed oil
1 tbsp Mr Organic Apple Cider Vinegar with Chilli Pepper, Turmeric and Ginger with ‘The Mother’
Honey, to taste
Mix the sesame seed oil, lime juice and honey with the grated ginger, garlic and finely chopped chilli in a bowl. Add the chicken strips and toss to coat well. Cover and leave to marinade in the fridge – ideally overnight but for at least 15 minutes.
“Don’t worry if you forget to marinade the chicken the night before – we did it 15 minutes prior to cooking, and it was delicious!” Jessica and Natasha, Wellbeing Sisters Co-founders
Whilst the chicken is marinating, assemble the Egg and Sperm Salad base ingredients.
Heat the remaining sesame oil in a wok or frying pan on a medium heat. Take the marinated chicken mix from the fridge and tip the entire contents into the pan, scraping down the bowl to ensure no ingredients are left behind.
Fry gently for 4-6 minutes (or until chicken is cooked thoroughly throughout: it should be piping hot in the middle, have no remaining pink flesh, and juices should be clear), stirring regularly.
Turn up the heat for the last minute to ensure the chicken becomes nice and sticky. At this point, add the soy sauce/tamari to your own taste – start sparingly as it is very salty!
Once cooked, remove the chicken from the heat and sprinkle with the sesame seeds.
Mix the dressing ingredients together thoroughly in a bowl.
Place the cooked chicken strips on the salad and drizzle over any remaining marinade mix from the pan. Scatter the finely sliced chilli and chopped coriander over the top. Serve with the salad dressing and lime quarters.
ABOUT THE AUTHOR
Mel holds a BSc (Hons) in Nutritional Therapy, an MSc in Nutritional Medicine, and has been specialising in fertility and pregnancy nutrition for over 18 years. Her career includes time spent at the Zita West Fertility Clinic, The Healthy Holiday Company, and Dr Jane Benn & Associates. Mel set up Melanie Brown Nutrition 10 years ago and currently works with clients across the globe advising them on fertility-enhancing diet and lifestyle.