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Here’s the thing: I love Sriracha. I really do, and I completely and whole-heartedly endorse the Sriracha hype that has been circulating lately. I’ve been experimenting with adding it to a variety of dishes, and I’ll be hones, it doesn’t go with everything (yes, I’ve tried).

But it is a perfect addition to this green bean recipe. It’s a perfect quick and easy side dish using fresh green beans, and has a slightly Asian flare to it. I enjoyed this as a side to my Asian chicken legs with brown rice. It was a big hit. Even from my hubby who doesn’t like spicy food, and doesn’t necessarily like Asian food either. WIN!

Asian chicken legs with spicy green beans

Did I mention how easy this recipe is? Just heat broth and garlic in a skillet or sautee pan, add the beans, soy sauce and Sriracha and cook until they’re done.

Green beans in progress


Spicy Sriracha Green Beans

Spicy Sriracha Green Beans


  • 2 lbs fresh green beans, trimmed and cut to 1 1/2 - 2 inch pieces
  • 1/4 cup chicken or vegetable stock (plus more additional if needed)
  • 2 Cloves garlic, minced
  • 2 tbsp soy sauce
  • 2 tsp Sriracha sauce


  • In a medium/large skillet or sautee pan, heat broth and garlic until just boiling.
  • Add in green beans and soy sauce and cook at a medium heat for 4-5 minutes, stirring frequently
  • If pan dries up at any time, add just a tiny bit more broth
  • Add Sriracha and cook for an additional 4-5 minutes, or until beans are cooked through

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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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