Preheat your oven to 400°F (200°C).

Grab a nice, big bowl. In it, whisk together all those yummy marinade ingredients: the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Give it a good whisk until it's all beautifully combined.

Now, toss your bite-sized chicken pieces into that flavorful marinade. Make sure every piece is coated – that's where all the flavor comes from! Let it hang out in there for about 5 minutes. This little bit of marinating time really makes a difference.

Time for the veggies! Add your chopped bell peppers and diced red onion right into the same bowl with the chicken and marinade. Give everything another good toss to make sure those veggies get a little bit of that delicious marinade love too.

Now, the best part for cleanup: grab a baking sheet (a rimmed one is best to catch any drips!). Spread your chicken and veggie mixture out in a nice, even layer on the baking sheet. Try not to overcrowd it – this helps everything roast rather than steam.

Pop that baking sheet into your preheated oven and let it roast for about 15 minutes.

While that's roasting, let's get the cashews ready. After those initial 15 minutes, carefully take the baking sheet out of the oven. Sprinkle the unsalted cashews all over the chicken and vegetables. Nestle them in there so they can toast up nicely.

Put the baking sheet back into the oven and continue roasting for another 5-7 minutes. You're looking for the chicken to be cooked through (no pink inside!) and the vegetables to be tender-crisp – still with a little bite.

And voilà! Your Sheet Pan Cashew Chicken is ready. Sprinkle generously with fresh cilantro right before serving. It's such a lovely fresh finish.