Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
315
Calories
3g
Protein
30g
Fat
11g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons (30 mL ) peanut oil
- 1 teaspoon (5 mL ) walnut oil
- 2 tablespoons (30 mL ) mild chili sauce (the kind just slightly hotter than ketchup)
- 1 teaspoon (5 mL ) Worcestershire sauce (see below for vegetarian alternative)
- 1 teaspoon (5 mL ) teriyaki marinade
- 2 teaspoons (10 mL ) tandoori powder
- 2 mL ground white pepper
- 2 mL herbal salt
- 1 small, dried, crunched piri-piri chile pepper
Directions
1
Mix everything together in a small mixing bowl .
2
Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.
3
Barbecue chicken over fire, charcoal or in the oven.
Recipe sourced from
wikibooks