In a small bowl combine one minced clove of garlic, 1/2 teaspoon ginger powder or fresh, one teaspoon fish sauce or crab paste in oil, 2 tablespoons low sodium soy sauce, one teaspoon sugar and one teaspoon sesame oil; set aside.
In a frying pan, heat 2 tablespoons oil over high heat; add 8 pieces chicken tenders and brown about 2-3 minutes per side. Add the soy mixture and coat the chicken with it. Simmer uncovered, until the sauce is syrupy, about 3-4 minutes. Combine one teaspoon corn starch with 1/3 cup water and pour over chicken; stir gently until sauce is thickened about 1-2 minutes. Serve over rice, vegetables (garlic spinach in this case). You can use tofu instead of meat!