Method:

1. Mix together the marinade and pour it over the chicken. Stir well and set aside to marinate while you prepare the other ingredients. 

2. Combine stir-fry sauce ingredients together in a cup and set near the stove. 

3. Heat a wok or very large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around, then add the garlic. Stir-fry 30 seconds to release the fragrance. 

4. Add the marinated chicken and stir-fry 5 minutes, or until chicken is cooked. When wok/pan becomes too dry, add a little sherry (1 tablespoon at a time) to keep ingredients frying nicely. 

5. Add the vegetables and continue stir-frying 1 to 2 minutes, or until vegetables have slightly softened but are still bright green. Add 1 more tablespoon sherry when pan becomes dry. 

6. Push ingredients to the side. Add another 2 teaspoons oil, then crack the egg into this space.

7. Quickly stir-fry to scramble the egg. 

8. Add the noodles and pour the stir-fry sauce over. 

9. Using 2 utensils and a gentle tossing-type motion, stir-fry everything together until noodles are a consistent color and have softened (about 2 to 3 minutes). Avoid over-frying your noodles or they will break and turn soggy. 

10. Taste-test the noodles for salt. Add more fish sauce until desired taste is achieved. If too salty, add more lime juice. To serve, gently lift noodles onto a platter and top with fresh coriander.