For the skewers, pre heat the oven to 200°C and heat a griddle pan over high heat until smoking hot.
Combine the hoisin sauce and Chinese five spice. Dip each chicken-style fillet into this sauce and fry each one in the hot griddle pan, 2 minutes per side.
Quarter the red onion and loosen the onion pieces from each other. Cut each grilled fillet into 3 chunks. Thread 3 fillet chunks onto a wooden skewer, placing a piece of onion between each. Roast it in the oven, 8 minutes.
For the dressing, combine the olive oil, lime juice, soy sauce, maple syrup, ginger, sesame oil and garlic and puree until smooth.
For the slaw, toss the pak choi, red cabbage, carrots, cucumbers, spring onions and almonds together.
Serve the skewers and slaw with the dressing and lime wedges on the side.
TIP: The skewers can easily be cooked over the bbq, by cooking it over low heat for 12-15 minutes, turning regularly.
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