Served with a Brussel Sprout and Mushroom Salad, recipe follows.
Here is what you will need.
1/4 cup soy sauce
4 tsp sesame oil
1 TBS honey
2 TBS grated ginger
2 to 3 gloves garlic, chopped
6 to 8 chicken tenders (can use whole breasts if you want)
Put everything but chicken in a small microwave safe bowl. Stir will then microwave for 1 minute, stir again and microwave for 30 seconds. Let cool completely.
Pour cooled marinade over chicken and marinate for an hour in the fridge.
Preheat grill to medium high.
15 minutes before you are going to grill, remove the chicken from the marinade, reserving the marinade.
Put reserved marinade in a small saucepan and bring to a boil. Reduce heat and if necessary add vegetable or chicken stock if too thick.
Place sauce in a bowl and serve with dinner.

Spray the grill with nonstick stray or lightly oil.
Grill chicken 3 to 4 minutes a side.
Top chicken with sauce and serve. Recipe for brussel sprout and mushroom recipe follows.
Here is what you will need.
A bunch of brussel sprouts and mushrooms. (I used baby bellas)
1 or 2 TBS grated ginger 
2 tsp sesame oil
2 or 3 cloves garlic, grated
1 TBS butter
1 TBS soy sauce
Slice brussel sprouts in half a remove outer leaves.
Slice mushrooms in quarters. 
Heat the sesame oil in a skillet over medium heat, add the ginger, garlic and
mushrooms and saute for 3 minutes.
Add the brussel sprouts and 1/3 cup water, or you could use vegetable or chicken 
stock. Bring to a boil and cook until tender but not mushy.
Add butter and soy sauce plus salt and pepper to taste.