How to make it

  • Combine almond milk,broth green chile,scallion whites,almonds,garlic and 1/4 tsp salt in med. saucepan;bring to boil. Reduce heat to simmer and cook mixture until reduced by half,20 to 30 mins. Puree with immersion blender or in a blender until smooth.
  • Sprinkle chicken with remaining 1/2 tsp salt. Heat oil in lg. non-stick skillet over med-high heat. Cook half the chicken till browned,1-2 mins a side. Transfer to plate. Cook remaining chicken until browned.
  • Add first batch of chicken back to pan. Pour in sauce and cook at low simmer,turning occasionally,until all chicken is cooked through and tender,4-7 mins. Remove from heat and transfer to serving platter. Stir cream into sauce and pour sauce over chicken Sprinkle with reserved scallion greens and sesame seeds.
  • Note: Sauce can be made up to 3 days ahead. Reheat before serving.

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