Cook chicken tenders according to package instructions.

In a sauté pan, heat oil over medium-high heat; add ginger and sauté one minute. Stir in coleslaw and red peppers; toss to coat with oil, cover, and cook for 1 1/2 minutes. Remove lid.

Add scallions to mixture and drizzle in soy sauce and honey. Heat through while stirring often.

To serve, divide vegetable stir fry among 4 plates and top with chicken tenders.