In a big bowl, mix egg, garlic, ginger powder, cooking wine together and put chicken breast tenders in the mixture. Marinate for 15-20 minutes. (Or marinate using your favourite way).

Add BBQ sauce to a small saucepan and simmer (over low or medium heat). Stir occasionally. You may add 1-2 tbsp of water if the sauce becomes too thick.

While marinating the chicken tenders and heating the sauce, add 1tbsp of oil to a nonstick pan over medium high heat. Add onion and cook for 2 minutes.

Add mushroom to the onion and cook for 3 more minutes or until soft. You may add some black peppers while cooking the mushroom.

Add the mushroom and onion to the saucepan. Cook over low heat.

While heating the sauce and mushroom, add 1 tbsp of oil to a pan over medium high heat. Add chicken tenders and cook for 5 minutes each side. (Optional: You may want to cover your pan in the last 2 minutes after flipping side).

Add the heated sauce with mushroom to the pan with chicken. Cook over medium (or medium low) heat for 5 more minutes (or until all chicken are fully cooked)

Serve with your favorite side dishes. (I served with salad and oven roasted baby red potatoes)