Spicy Sriracha Green Beans

We eat a lot of salmon and I’m always looking for a side dish to go along with it. I found this recipe for spicy green beans and I thought it was a great twist on plain green beans. These were really good – but a little too spicy for my kids. I served them with a side of jasmine rice and air fryer salmon fillets.

I can’t wait to try making them again and turning the heat down slightly. The beans are sticky, spicy and delicious! The recipe is not modified from the original recipe, but when I make it next I’ll use less sweet chili sauce.

1 lb fresh green beans, cleaned and trimmed

2 Tbsp low-sodium soy sauce

2 Tbsp sweet chili sauce

1 Tbsp sriracha

1 Tbsp sesame oil

1 tsp minced garlic

I purchased a steam-able bag of fresh green beans and cooked them according to the package. In a small bowl, combine the soy sauce, sweet chili sauce and sriracha. Set aside.

In a large saute pan, heat the sesame oil over medium heat and cook the garlic for 30 seconds or until fragrant. Add in the steamed green beans. Toss to coat. Pour the soy, chili and sriracha mixture over the green beans. Allow the sauce to thicken slightly and simmer for a couple of minutes. Stir the beans to coat with the sauce. Transfer for a bowl and immediately serve.

Source: Peas and Crayons