Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

I’d then remove the pot from the heat, cover and let the chicken poach in the liquid for 20 to 25 minutes, ... Gifts processed in this system are tax deductible. Meet Our Journalists.

Refrigerate poached chicken for as-needed use in any number of dishes or freeze it for future use. 6 cups water. 2¼ teaspoons salt. ... Gifts processed in this system are tax deductible.

While the chicken rests, heat another pan over medium heat. Once the pan is hot, add oil, coating the pan evenly. Next, add cabbage, ginger, garlic, and 2 Tbsp. of stir-fry sauce to the pan.

Poached chicken breasts: Having perfectly cooked, juicy chicken breasts ready to go in your fridge is never a bad idea, as it puts you halfway to all sorts of great salads and pastas and sandwiches.

To poach chicken, you'll need a few boneless, skinless pieces. We'll be using breasts here, but thighs work as well. And, in fact, you can use bone-in or skin-on pieces too if you like, but cook ...

Instead, start by placing the chicken in cold water, and gradually start simmering. Keep a thermometer in the vessel, maintaining the temperature at the intended internal doneness; around 160 ...