The objective of the research study was to assess the effect of adding the waxy maize starch on the stability and selected rheological and sensory properties of model low-fat sauces made with the use of poultry meat (chicken breast). The rheological tests included the determination of the following: yield stress, apparent viscosity, consistency, firmness, adhesiveness, cohesiveness, and the parameters describing the viscoelastic features. All the systems were characterized by the behaviour of shear thinning fluids, for which the values of yield stress (σ₀) and consistency coefficient (K), calculated from the Herschel-Bulkley equation, ranged from 0.42 to 2.42 Pa and from 0.30 to 5.46 Pa⋅sⁿ, respectively, with the starch content (SC; in Polish: ZS) being between 0 and 6 %. The increase in SC caused the values of storage modulus (G′) to increase more than those of the loss modulus (G″), and the loss tangent (tg δ, 1 Hz) varied from 1.50 to 0.21; the latter fact points to an ongoing process of gel-like structure formation. The research study, performed using a back-extrusion method, confirmed that the increase in the values of texture parameters (firmness, consistency, cohesiveness, and adhesiveness) occurred particularly clearly when SC was ≥ 5 %. The accelerated ageing (ESCP) and gravitational separation (ESCG) tests showed that the use of chicken breast meat made it possible to properly physically stabilize the dispersed phase (no oiling off). The addition of starch induced a progressive increase in the stability parameters; in the ESCP and ESCG tests performed, their values of 100 % were reported for SC = 6 % and ≥ 5 %, respectively. The colour, texture, and odour of the model sauces were assessed using a 9-point hedonic scale. Based on the results obtained, an overall sensory desirability index (D) was calculated. Along with the increasing SC, the D parameter reached the highest values in the system composed of 5 % of the thickener. The results obtained may have practical applications in the industrial production of sauces with the use of poultry meat and waxy starches.