Cook the chow mein noodles according to package directions until al dente. Drain, rinse under cold water to stop the cooking, and drain thoroughly. Toss with 1 teaspoon of sesame oil to prevent sticking.

In a small bowl, prepare the sauce by whisking together the chicken broth, soy sauce, oyster sauce, sugar, 2 tsp sesame oil, and cornstarch. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the sliced chicken and stir-fry for 3-4 minutes until golden and cooked through. Remove from the wok and set aside.

Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant.

Add the cabbage, carrots, and celery to the wok. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender.

Push the vegetables to the side. Add the drained noodles to the center of the wok in an even layer. Allow them to pan-fry, without moving, for 2-3 minutes to get them crispy on the bottom.

Add the cooked chicken, bean sprouts, and the prepared sauce to the wok. Toss everything together to combine. Cook for 1-2 minutes, until the sauce thickens and coats all the ingredients.

Remove from heat and stir in the sliced scallions. Serve immediately.