Pat tenders dry and season with salt and pepper.

Heat oil in a large skillet over medium-high heat.

Brown tenders 2–3 minutes per side until cooked through. Remove and set aside.

Lower heat to medium. Add sweet chili, soy, honey, and vinegar to the pan. Stir to combine.

Simmer sauce 2 minutes until slightly thickened.

Return tenders to pan and coat in the glaze. Heat 1 minute more.

Serve with rice or steamed veggies. Add sesame seeds and green onion if you like.