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Fill A Large Pot With Lightly Salted Water And Bring To A Rolling Boil Over High Heat. Once The Water Is Boiling, Stir In The Angel Hair Pasta, And Return To A Boil. Cook The Pasta Uncovered, Stirring Occasionally, Until The Pasta Has Cooked Through, But Is Still Firm To The Bite, 4 To 5 Minutes. Drain Well In A Colander Set In The Sink. Heat 1 Tablespoon Of Peanut Oil In A Skillet Over Medium-High Heat, Then Add Chicken Breast. Cook And Stir Chicken Until No Longer Pink Inside, About 10 Minutes; Set Aside. In The Same Skillet, Heat The Remaining 2 Tablespoons Of Peanut Oil Over Medium-High Heat And Mix In Carrots, Celery, And Green Onion. Cook And Stir Until Tender Yet Still Crisp, 5 To 6 Minutes. Mix In Chinese Black Bean And Garlic Sauce; Cook And Stir For Another Minute. In A Separate Bowl, Mix Chicken Broth, Soy Sauce, And Cornstarch; Add Sesame Oil. Pour Mixture Over Vegetables And Simmer Until Thickened. Toss In Drained Pasta, Stirring Until Well-Coated And Heated Through.
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