- 1 Pound green beans, trimmed
- 1 Tablespoon sesame oil
- 2 garlic cloves, minced
- 2 Tablespoons soy sauce
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon red chile flakes
- 1 Teaspoon sesame seeds
Fill a medium-sized saucepan about 3/4 full of water and bring to a boil. Add the green beans and cook for 3 minutes. Meanwhile, fill a large bowl with ice water.
Remove the green beans from the pot and immediately place in the ice water. Set aside.
In a sauté pan, heat sesame oil over medium-high heat. Add garlic and sauté for 1 minute. Add the green beans and coat in the oil and garlic. Cook for another minute. Add the soy sauce, pepper, chile flakes, and sesame seeds. Stir to combine and cook until the soy sauce has been absorbed and the green beans are warmed through, about 3 minutes.
Calories Per Serving77
Folate equivalent (total)39µg10%
Spicy Green Beans Chicken Skillet
Spicy Green Beans Chicken Skillet with paprika, garlic powder and red hot pepper and of course sauté green beans is perfect for quick dinner. In less than 25 minutes, this one pan, low-carb, gluten-free, paleo and Whole30 friendlychicken dinner can be on your table!
Now that the warm days are almost gone, school is back and the vacation is over, we all got back to our routines and busy weeknights (preparing lunch for the next day, doing homework and preparing dinner). That’s why we need quick dinner recipe ideas to make our lives a little bit easier, since we all agree that dinner can be one of the toughest parts of the day on busy nights.
So all we need is: easy-and-quick-one-pan-meals to please the whole family. And let’s not forget that the last meal of the day also needs to be healthy, loaded with nutrients and good quality protein.
This Spicy Green Beans Chicken Skillet is here to fit all your need to feed you and your family well with no time and using just few ingredients. Can’t forget to say that this recipe is low-carb, gluten-free, paleo and Whole30 friendly.
We love to have this recipe on its own, but sometimes I also serve it with cauliflower rice or regular rice, mashed cauliflower or traditional mashed potatoes too and of course let’s not forget the green salad. Mm… So good and perfect for busy weeknight dinner!
Asian Style Sweet & Spicy Green Beans Recipe
Asian Style Sweet & Spicy Green Beans Recipe ticks all the boxes of a fresh, tasty, tangy, sweet & spicy Asian flavours and textures. A easy and delicious side to make for your next Asian party dinner or lunch.
Asian Style Sweet & Spicy Green Beans Recipe is a simple and lip smacking fresh green beans and peanut salad. Greens beans are cooked and then tossed in a sticky sauce made with Thai sweet & chilli sauce, fresh lemon juice, rice wine vinegar, soy sauce and garlic. Peanuts add a great crunch to the salad.
Peanuts are a great source of plant protein and various healthy nutrients. You can replace the peanuts with other nuts of your choice like cashews or walnuts. Or you can even have mixed nuts added to the salad to give you more nutrition and flavour.
Serve Asian Style Sweet & Spicy Green Beans Recipe along with some steaming hot Thai Jasmine Sticky Rice and Thai Pineapple Vegetarian Curry for a delicious meal.
If you like this recipe, you can also try our other Thai Salad Recipes:
How to Make
Preheat a heavy Dutch oven or pot to low-medium heat. Add oil, garlic, onion, oregano, and marjoram and cook until onion begins to soften, stirring often (5-10 minutes). Take care not to scorch the garlic.
Turn heat down to low and add green beans, cayenne pepper, and paprika. Mix together, cover and heat through for 10 minutes. Serve hot.
If using fresh or frozen green beans, add beans after sauteing the first five ingredients. Include one cup of chicken or beef broth along with the cayenne pepper and paprika.
Bring to a boil, then reduce heat to low-medium. Cover the pot and simmer on low-medium heat for 20 minutes or until green beans are tender. Taste and add salt as needed.
This recipe calls for canned green beans, as that's what I had on hand. If you have access to fresh, all the better. One pound of fresh beans is what you'll need.
Just break them up into bite-sized pieces and wash them. You'll need more cooking time versus the canned beans (which only need to heat up), but the results will be delicious.
Likewise, if you choose to use frozen green beans. The recipe will take longer but will be equally delicious.
To cook the fresh (or frozen) green beans, simply follow the directions fully and add 1 cup of chicken or beef broth.
Then, instead of simply heating the green beans, you will bring the mixture to a boil and then reduce heat and simmer covered for 20 minutes or until beans are tender. Salt as needed after tasting.
If you like lots of spice, you may want to add more cayenne and/or paprika. If you want less spice, opt for sweet paprika instead of smoked. You can also leave out the cayenne pepper until tasting and add a bit at the end if desired.
What to Serve with Cajun Green Beans
Serve these spicy green beans with chicken, pork, or beef dishes. Goes great with dirty rice (try my Bojangles Dirty Rice) and corn recipes as well (try this Cream Style Corn recipe of mine).
Due to their intense flavor, you don't need to serve with other spicy foods, but you certainly can.
I hope that you and your family love this flavorful green bean recipe! Please don't forget to share, pin to Pinterest, and print for making soon.
Then, let me know in the comments below how yours turned out, how spicy you like yours, and whether you used canned, frozen, or fresh green beans.
Spicy Green Beans
Small name, big flavor, bigger impression! Created by Portland, Oregon&rsquos Chef Kyo Koo, this complex yet easy to make side dish is comprised of the spicy selection of McCormick Culinary Ginger, Allspice, Crushed Red Pepper, Mediterranean Fine Grind Sea Salt plus two teaspoons of the always tasty OLD BAY Seasoning. Cooked in canola oil and served with sliced scallions and cilantro, be sure to add this culinary creation to your next menu concept!
For the Spicy Green Beans:
- Heat canola oil in saute pan over medium-high heat. Heat oil until just under smoke point.
- Add green beans, tofu and salt and cook for 3 minutes over medium-high heat, rotating beans with the tongs to cook evenly.
- Add fermented Chinese black beans, minced ginger, sliced garlic and ground ginger, rotating the beans to spread ginger and garlic evenly. Cook for 30 seconds.
- Add crushed red chili pepper flakes, OLD BAY seasoning and allspice. Cook for another 30 seconds.
- Turn heat to high, add water and continue to cok until water is completely evaporated. Use the spatula to fold over your green beans every 30 seconds for even cooking.
- Add sliced scallions and cilantro, and toss evenly to distribute.
- Place green beans in a serving bowl and serve immediately.
This side dish also makes a great cold salad, simply prepare according to directions, then chill and serve.
Spicy Green Beans | Ingredients | SERVES 4
Garnish | SERVES 4
Customize Your Serving Size:
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In a measuring cup, dissolve the salt in the filtered water.
Wash the green beans and snap off the stem ends and tips.
Place a clean glass quart jar on its side. (It's easier to get the green beans to line up straight if you start out with the jar on its side rather than loading the beans in from above.) Pack the beans in tightly until there is no room for one more bean. The green beans will shrink a bit as they ferment, but packing them in tightly ensures that they will stay immersed in the brine and not float up out of it.
Once the jar is full, set it upright. Pour the salt brine over the green beans. They must be completely covered by the brine. Cover the jar loosely with a lid.
Place the jar on a small plate to catch the overflow that may happen during active fermentation. Leave the jar at room temperature for 24 to 48 hours.
After the first 24 hours, remove the lid and check on your ferment. You should start to see some bubbles and it will begin to develop a mild, refreshingly sour smell (like a light version of sauerkraut).
Once you see and smell the signs that the green beans are actively fermenting, transfer the jar to the door of your refrigerator. This is the warmest part of your refrigerator, but still cooler than room temperature, perfect for your green beans to continue to slowly ferment.
First make the Asian sauce by mixing the ingredients together in a small bowl, and then set aside until ready to put it in use. See how EASY that was?
Pour the sesame oil into a large skillet or wok. NOTE: You can buy sesame oil in the Asian food section of most supermarkets. Turn the heat to medium high for about 30 seconds, and when the oil is hot, add the chopped green onions, minced garlic, and red pepper flakes.
Stir well, and cook for 30 seconds, stirring constantly. Be careful NOT to burn the garlic.
Is This Asian Green Bean Recipe Really Spicy?
The recipe suggests using 1/4 teaspoon of red pepper flakes. I find this gives the beans a nice gentle kick of heat, but if you’re not a huge fan of heat, then feel free to use a little less. On the other hand, if you love your spicy food hot like I do, feel free to experiment with using a little more!
For friends who just can’t handle spicy food, I’ve also made this Asian green beans recipe with just the garlic and ginger but no red pepper flakes at all. The dish still tastes amazing!
Spicy Green Beans
This question is for all the vegetarians out there, what do you guys order when you eat out at an Asian restaurant? My choices are mostly restricted to green beans and tofu, sometimes there’s some eggplant dish and that’s mostly about it. Yeah maybe some noodles, rice and salads too. I always look at the big menu which is there for everyone and then they will bring a super small vegetarian menu : ( Anyway I don’t really mind the limited options because I love all the veggies especially when cooked in Asian style.
I was not very fond of green beans growing up, but I have always loved the Asian style spicy green beans [schezwan green beans]. I am sure everyone must have tried the spicy green beans at PF Chang’s and this recipe is quite similar to that. Now don’t laugh that I call the dish spicy and add only 1/2 teaspoon of red chili flakes! I have mentioned this so many times on my blog that in spite of being an Indian, I cannot eat very spicy food. So 1/2 teaspoon was just right enough for me to call these green beans spicy. You can definitely add more to make it spicier!
I hope everyone is having a good weekend. I have a fun Giveaway planned on the blog tomorrow! So make sure to come back and check that out.
Bring water to boil in a pan. Once water is hot add the trimmed green beans and let it simmer for around 6 minutes till beans are tender.
Take out the green beans, drain the water and set aside.
In a small bowl mix together soy sauce, white vinegar, white pepper, red chili flakes and sugar. Set aside.
Heat 1 tablespoon of sesame oil in a pan on medium-high heat.
Once hot, add the minced ginger and garlic and cook for 1-2 minutes till the garlic and ginger just start to turn golden brown in color.
Add the green beans to pan and mix. Cook for 2-3 minutes.
Now add the sauce which we had prepared earlier and mix.
Cook the sauce for 2 minutes till it coats all the green beans well. Add some roasted sesame seeds and mix.
Place the green beans on the serving plate and sprinkle some more sesame seeds on top.Serve spicy green beans with rice of your choice or noodles!
* Adjust spice levels to taste and preference.
* Sesame oil is preferred for this recipe but it’s fine if you don’t have it. Use vegetable oil in place and the beans would still taste great.
* If you don’t have ready to use toasted sesame seeds, you can toast them easily in a pan. Place the sesame seeds in a pan on medium heat. Stir till they start popping and turning light golden brown, remove from flame and use in the recipe.
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