I don't often cook chicken tenders from scratch. The ones you can get crumbed and frozen cook up very well.
But this time I had some fresh chicken tenders.
Oil (including some garlic oil)
Lump of rock sugar
Black bean chilli paste
Batons of fresh ginger
Chinese cooking wine
A soupcon of black vinegar
Fry your lardons in the oil and then add your tenders and quickly fry off. Add the seasonings and fry for one more minute. Then transfer into the oven covered in foil to cook through.
The tenders remained succulent rather than drying out.