Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a mixing bowl, combine soy sauce, grated ginger, minced garlic, honey, and olive oil. Whisk everything together until smooth and fragrant.
Add the bite-sized chicken pieces into the bowl with the marinade. Toss until all pieces are well coated and set aside to marinate for about 10 minutes.
If using cornstarch for extra crispness, sprinkle it over the marinated chicken and toss again to evenly coat each piece.
Spread the coated chicken evenly on the prepared baking sheet. Space them out to ensure they roast rather than steam.
Bake the chicken in the preheated oven for about 15-20 minutes, or until the edges are golden and slightly crispy. The chicken should be cooked through and caramelized on the edges.
Remove the baking sheet from the oven and transfer the chicken to a serving dish, then sprinkle toasted cashews over the top while the chicken is still hot, allowing the nuts to become lightly toasted from residual heat.
Gently toss the dish to combine the cashews with the tender, caramelized chicken, letting the flavors meld together for a minute.
Serve the baked cashew chicken hot, garnished with additional fresh ginger or green onions if desired. Enjoy the crispy, tender bites with the nutty crunch for a satisfying meal.
