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Thai Sweet Chili Green Beans

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4.47 from 82 votes
20 minutes

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! Serve with my Thai Basil Beef for an over-the-top flavorful Thai dinner!

Photo of Thai Sweet Chili Green Beans in wok being stirred with wood tongs.

The inspiration behind this recipe:

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.

Photo of fresh green beans in stainless steel colander.

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.  This preparation will keep them nice and crisp but if you like your green beans a little softer, just cook them a little longer.

Photo of Thai Sweet Chili Green Beans in wok.

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 perfectly 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.
Photo of Thai Sweet Chili Green Beans in white serving bowl.

Thank you, hope you enjoy and please share this From A Chef’s Kitchen reader favorite!

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Thai Sweet Chili Green Beans

4.47 from 82 votes

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By: Carol | From A Chef’s Kitchen
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!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side Dishes – Vegetables
Cuisine Thai
Servings 6
Calories 119 kcal


  • 1 tablespoon canola oil - or vegetable oil
  • 4 cloves garlic - thinly sliced
  • 2 pounds green beans - ends trimmed
  • 1/3 cup vegetable broth - or chicken broth
  • 2 tablespoons soy sauce
  • 1/2 cup sweet chili sauce
  • 1 teaspoon crushed red pepper flakes - optional
  • Salt - to taste


  • 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.



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.


Serving: 1 | Calories: 119kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 615mg | Potassium: 346mg | Fiber: 4g | Sugar: 15g | Vitamin A: 1170IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. 4 stars
    Great recipe base but I prefer to use sesame oil and I also add a few red Thai chilis as well as black garlic. Thanks!

  2. Any thoughts on making this with frozen broccoli florets instead? Home with four kids tonight, and don’t have any green beans on hand… ugh!

    1. Hi, Bridget, Thanks so much for getting in touch with me for some help! I think you could work this recipe pretty much the same way but I would rinse the broccoli florets under cold running tap water just to get the frost off (which could add extra water) before adding them to the wok/skillet. After 4-5 minutes, check the florets to see how they’re doing. You might not even need to cook the broccoli florets that long. Thanks again and hope that helps!