Can you poach chicken in a sauce?
Have a really tasty, quick and easy satay sauce recipe. I just put it all in a pan with the raw chicken and cook for 20mins - is there any reason I shouldn't do this? Saves time browning the meat and calories on the oil ....?
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If you’re only going to cook it for 20 minutes though, I’d use boneless chicken and cut it into bit-sized pieces, so it’s cooked thoroughly in the allotted time.