These Spicy Sriracha Green Beans are quick, bold, and full of flavor. Grab fresh green beans and garlic and make a fiery, delicious side in minutes.
I’ve been craving the spicy green beans from PF Chang’s, but the nearest restaurant is over 90 minutes away. So I recreated a similar feel at home with a Sriracha-forward glaze and lots of garlic.
The outcome? Crisp-tender green beans tossed in a sweet-spicy glaze — fast, addictive, and perfect as a weeknight side.
Paul and I love this recipe (it’s a bit spicy for our little one), and we hope you’ll enjoy it as much as we do.
Spicy Sriracha Green Beans
Only six ingredients are needed: green beans, garlic, sesame oil, Sriracha, sweet chili sauce, and soy sauce. Toasted sesame seeds are optional but add a nice crunch and visual finish. You can also garnish with sliced green onions or a pinch of red pepper flakes if you want extra heat.
If you love garlic, increase the amount to suit your taste; this recipe is easily adjustable to your preferred spice level and flavor balance.
Serving suggestions
These spicy Sriracha green beans pair beautifully with steamed long-grain rice and a simple cucumber salad. They’re also great alongside honey garlic shrimp, salmon, tofu, steak, or chicken. Try them with quinoa fried rice or drizzle extra glaze over rice for extra sweetness and heat.
Spicy Sriracha Green Beans
Pin Recipe
Rate Recipe
Ingredients
- 1 pound green beans, washed and trimmed
- 2 TBSP low sodium soy sauce (gluten-free or regular)
- 2 TBSP sweet chili sauce
- 1 TBSP Sriracha plus extra to taste
- 1 TBSP sesame oil
- 1 tsp minced garlic
- 1-2 tsp toasted sesame seeds (optional)
Instructions
-
Fill a large pan with about 1 inch of water and bring it to a boil. Add the green beans and blanch for 3 minutes.
-
While the beans cook, prepare a large bowl of ice water. Whisk together the soy sauce, sweet chili sauce, and Sriracha. If you prefer more heat, add an extra half tablespoon or more to taste.
-
Drain the beans in a colander and immediately transfer them to the ice water to stop the cooking. Once cool, drain again.
-
Heat the pan over medium and add the sesame oil. Sauté the minced garlic for about 30 seconds until fragrant, then add the drained green beans. Toss to coat in the oil and garlic, then pour in the sauce. Simmer uncovered for a couple of minutes until the sauce thickens slightly and the beans reach your desired tenderness. Stir to coat evenly.
-
Serve immediately, sprinkled with toasted sesame seeds if desired. Enjoy!
Notes
Use more Sriracha if you want a spicier dish.
Nutrition facts are estimated using an online calculator and may vary based on ingredients and portion sizes.
Nutrition
Carbohydrates: 13g,
Protein: 3g,
Fat: 4g
I’m excited for you to try these bold, spicy green beans!
This version is naturally vegan and vegetarian, and it can be gluten-free if you use a compliant soy sauce. It’s also a one-pan recipe, making it a great option for busy weeknights.
If you make these spicy Sriracha green beans, please leave a comment or tag your photos so I can see your creations and celebrate with you!
ga-ga for green beans?
There are many green bean recipes to explore, from classic salads to warm sides. Try different preparations to find your favorites and keep green beans in regular rotation — they’re versatile, nutritious, and delicious.