Thai Sweet Chili Green Beans will rock your vegetable world! You’ll love this quick and easy way to enjoy green beans that’s a little spicy and a whole lot delicious!
These gorgeous green beans were lovingly grown by my husband, David.
Before I became a personal chef and began adding other food-related jobs to my life such as writing a newspaper column and now food blogging, I used to be more involved in the hard work it takes to grow a garden.
Now my involvement is pretty much limited to creating and cooking with the ultra-fresh produce he brings in the back door. Rough….I know….but someone’s gotta do it.
It’s not easy growing a garden in the South without a massive amount of chemicals because of all the insects. I like my food as clean as possible, thank you!
However, green beans are one vegetable that grows well here and we always have a bumper crop. Therefore, I’m always looking for new ways to prepare green beans.
As a kid, I was crazy about canned green beans. Thankfully I grew out of the mushy canned green bean stage and now love them crispy and with some life left in them. This recipe will keep them nice and crisp but if you like your green beans a little softer, just cook them a little longer.
Here is one of my favorite ways to enjoy them now–Thai Sweet Chili Green Beans. This recipe is quick and makes a nice accompaniment to Thai-inspired dishes when you want to do something different besides rice or noodles.
Tips for trimming green beans:
I’ve tried numerous ways to speed up the process of trimming the stem ends from beans. Honestly, there is no quick and easy way. It’s really only the stem end that needs to be trimmed off. The tip end is tender and perfect fine to eat.
You can:
- Do them one by one and just enjoy the zen of it.
- Line several of them up on a cutting board and cut the ends. I find it time-consuming to line up those beans, then grab the knife and cut but it works.
- Grab two or three at a time and break the stem end off with your other hand.
- Grab two or three from your pile where you see stems together and snip them with kitchen shears.
Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!
Helpful tools and equipment to make Thai Sweet Chili Green Beans (Affiliate Links):
Thai Sweet Chili Green Beans
Thai Sweet Chili Green Beans will rock your vegetable world! You’ll love this new way to enjoy green beans that’s a little spicy and a whole lot delicious!
Thai Sweet Chili Green Beans will rock your vegetable world! You’ll love this new way to enjoy green beans that’s a little spicy and a whole lot delicious!
Ingredients
- 1 tablespoon canola or vegetable oil
- 4 cloves garlic, thinly sliced
- 2 pounds green, ends trimmed
- 1/3 cup vegetable or chicken broth
- 2 tablespoons soy sauce
- 1/2 cup sweet chili sauce
- 1 teaspoon crushed red pepper flakes, optional
- salt, to taste
Instructions
- In a large skillet or wok, heat oil over medium-high heat. Cook garlic 30 seconds to 1 minute or until fragrant.
- Add green beans and cook, stirring often or until beans are beginning to brown.
- Add broth and soy sauce. Cover and let cook 4 to 5 minutes or until crisp-tender.
- Add sweet chili sauce, crushed red pepper flakes and salt to taste.
- Heat through. Transfer to a serving bowl and serve immediately.
Notes
Prep time depends upon whether you need to trim the stem end from the beans. It generally takes me about 10-15 minutes to do 2 pounds.
Nutrition Information:
Yield:
6Serving Size:
4-6Amount Per Serving: Calories: 78Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 551mgCarbohydrates: 13gFiber: 0gSugar: 12gProtein: 1g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Elliot Frank says
About to make this for the fourth time. This has become my favorite way to make green beans. The perfect blend of sweet and spicy.
Carol says
Hi, Elliot, Wow. Thanks so very much! So glad you’re enjoying! If you like Brussels sprouts, be sure to try my Sriracha Sweet Chili Brussels Sprouts. Thanks again!
Jake the Snake says
When you cover them after adding the stock…does the stock reduce or cook down? The photos appear to have no residual liquid. Does the stock burn off?
Carol says
Hi, Jake, Thanks so much for your question. There’s not a whole lot of liquid to begin with; it’s under a cup. If you just added the sweet chili sauce, it would burn in a hurry because of the thickness and sugar. The broth just adds a little extra “steam” to enable the green beans to cook. Thanks again and hope you enjoy!
Anna says
These were amazing!!!!!!!!!!!!! I’ve made them twice this week, and plan on making all my beans from the garden with the recipe. Thanks!!
Carol says
Hi, Anna! Thank you so much! I have a hard time finding good green recipes I really like but this one is always a hit at our house. Thanks again and so glad you are enjoying so much!
Farah says
Fantastic !!!
Carol says
Thanks, Farah!
Elaine says
Love it!
Carol says
Awesome! Thanks so much, Elaine!
Brandon @ Kitchen Konfidence says
A perfect summer side dish. I could probably just eat this with a bowl of rice and an ice cold beer!
Matt @ Plating Pixels says
This would make an awesome veggie side to any meal. Those color came out beautifully
Cynthia/what a girl eats says
This is the kind of side dish that you just can’t make enough of! I’ll bet it goes in a flash!
Erin @ Platings and Pairings says
These look great Carol – I love the addition of the chili sauce!
[email protected] says
Perfect green beans are the best Summer vegetable!
Kristen @ The Endless Meal says
These sound incredible! I love sweet chili sauce and I bet it’s so good on green beans. 🙂
Susan says
This reminds me that I don’t cook green beans nearly enough! Delicious!
Megan Keno says
This looks like the perfect side dish – yummy!