Cut each tenderloin into three pieces and place in a large bowl.
Combine the spice powder, ginger and garlic and toss through the chicken to distribute evenly.
Heat oil in a wok and when hot add the chicken and fry over high heat, stirring and tossing constantly, until meat changes colour.
Add the soy sauce and sprinkle the sugar over, reduce heat to medium, and continue to stir-fry until the pieces are well-coloured and rather sticky. Add a tablespoon of water if it starts to stick to the bottom of the wok. Serve.
Serve as part of a Chinese meal, or simply with rice or noodles. Or serve them when the gang's around to watch the footy.