Cut the Vivera plant-based chicken fillet into cubes. Put the cubes in a bowl and add 1 tablespoon of sweet soya sauce, the garlic and ground coriander seeds. Mix and leave to marinate for a while. Thread the cubes onto a toothpick or skewer. Meanwhile, make the quick peanut sauce by mixing the peanut butter in a saucepan with 100 ml water, the 2 remaining tablespoons ketjap manis, the soya sauce and ketchup.
Heat, then allow to thicken slightly. Taste, and season if necessary. Grill the plant-based chicken satay on the barbecue for about 5 minutes, turning regularly. Serve the satay with the peanut sauce, and garnish with the fried onions.
Plant Chicken Breast Style
Heat oil in the pan. Fry at medium heat 5 minutes and turn regularly.