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Baked Cashew Chicken

This dish features tender chicken pieces roasted in the oven alongside toasted cashews, coated in a glossy homemade sauce. The dish combines crispy nuts and juicy chicken with a savory, slightly sweet glaze, resulting in a visually appealing and hearty main course with a rich, textured finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 ½ cups raw cashews for roasting and garnish
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • ¼ cup honey for a touch of sweetness
  • ⅓ cup soy sauce for flavor and glaze
  • 2 tablespoons olive oil for coating and roasting
  • 2 tablespoons sesame oil optional, for flavor depth
  • 1 tablespoon cornstarch to thicken the sauce
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the cashews evenly on a baking sheet and toast for about 8-10 minutes, until golden and fragrant. Remove from the oven and set aside to cool.
  2. In a mixing bowl, toss the chicken pieces with a tablespoon of olive oil, salt, and pepper until well coated.
  3. Arrange the chicken on a baking sheet in a single layer. Bake for 15-20 minutes, turning once, until the chicken is cooked through and slightly caramelized around the edges.
  4. Meanwhile, prepare the sauce by whisking together soy sauce, honey, minced garlic, grated ginger, and sesame oil in a small bowl until smooth.
  5. Once the chicken is baked, transfer it to a large bowl and pour the sauce over, tossing gently to coat all pieces evenly.
  6. Heat the skillet over medium heat and add the coated chicken along with any remaining sauce. Bring to a gentle simmer and stir in the cornstarch mixed with a little water to thicken the sauce slightly. Cook for 2-3 minutes until glossy and slightly thickened.
  7. Add the roasted cashews to the skillet, stirring gently to distribute evenly through the sauce.
  8. Transfer the dish onto a serving platter, garnishing with a handful of extra toasted cashews if desired. The chicken should be tender with a sticky, glossy sauce, and the cashews provide a crunchy contrast.

Notes

For extra flavor, sprinkle with chopped green onions or sesame seeds before serving.