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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Honey Garlic Chicken

Updated: Oct 5, 2021

Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes! Serve over rice for a Friday night fakeaway!

PREP TIME: 5 minutes

COOK TIME: 15 minutes

TOTAL TIME: 20 minutes



8 boneless, skinless chicken thighs, Cut into bite size pieces

2 tablespoons cornflour - (cornstarch)

1/2 teaspoon Salt

1/2 teaspoon Pepper

2 tablespoons Vegetable Oil

1 tablespoon Unsalted Butter

4 cloves minced Garlic

1/3 cup Honey

1/3 cup Chicken Stock

1 tablespoon rice vinegar

1 tablespoon Light Soy Sauce


1 tablespoon finely chopped fresh Parsley

1/2 teaspoon Chili Flakes

Boiled Rice


1. Place the cut up chicken thighs in a bowl and add the cornflour (cornstarch), salt and peper. Toss the chicken in the cornflour mixture until fully coated.

2. Heat the oil in a large frying pan (skillet) over high heat.

3. Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.

4. Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.

5. To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.

6. Add the sauce to the pan. Turn the heat up and bring the sauce to a boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).

7. Sprinkle on the chopped parsley and chili flakes and serve over boiled rice.

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