In a saucepan bring the black beans, garlic, ginger, red pepper flakes, soy sauce, vinegar, and broth to a simmer on medium heat.
In a bowl dissolve the cornstarch in the water. Slowly stir in the cornstarch slurry to the simmering saucepan. Continue simmering as It thickens up. Cover with a lid to keep hot and set aside.
Heat the oil in a nonstick pan over medium heat. Season the chicken with salt and pepper and saute in the oil until it is no longer pink and cooked through. Add in the snow peas and saute for 4 - 5 minutes until the snow peas are tender but still crisp.
Spoon the black bean sauce over the top of the chicken and snow peas. Garnish with sesame seeds and chow mein noodles.