Sriracha Orange Glazed Green Beans

Quick and easy! Green beans boiled and tossed with spicy orange marmalade sauce to glaze

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Yield: Serves 4


  • 3/4 pound to 1 pound of green beans, tough ends snipped off and discarded
  • Salt
  • 1/3 cup sweet orange marmalade
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon sriracha


1 Boil green beans in salted water: Fill a 4 quart pot half-way with water. Add 2 teaspoons of salt. Bring water to a boil. Place green beans in the boiling water. Cook for 5 minutes, or until the green beans are just tender.


If your green beans are fresh and young, they should cook quickly. If they are older tougher beans, they may take longer than 5 minutes to cook.

When the are just cooked to the point of tenderness, remove the pot from heat and strain out the hot water.

Place the beans into a bowl of icy water to quickly stop the cooking and then place them in a large bowl.

2 Mix marmalade, soy sauce, Sriracha: While the beans are cooking stir together in a small bowl the orange marmalade, soy sauce, and Sriracha hot sauce. Taste and adjust proportions to your taste.


If you are using a marmalade that isn't particularly sweet, you may want to add a teaspoon or two of sugar. If you are using soy sauce that isn't very salty, you may want to add a little more soy sauce. Add more Sriracha to taste if you would like the sauce spicier.

3 Toss cooked green beans with sauce: Add the marmalade sauce to the cooked green beans and toss to coat.

Serve immediately.

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  • Joan Teitelman

    Hi, Elise.

    You don’t have to post this – but having made many of your fabulous recipes (thank you) I thought you might want to try this one from Mark Bittman.

    Knowing your sweet & spicy bent – give it a whirl….always a winner when I serve to guests.

    FYI I originally ordered a calamari appetizer with a dead-ringer sauce in a restaurant and I couldn’t stop thinking about it….and then I saw Mark’s recipe.

  • Maria Betânia Ferreira

    Vraiment exquis!!!! Miam miam miam. Nous avons aimé!


  • Suzy K

    I used peach preserves and they were perfect! After boiling and cooling, I mixed the sauce and put the beans in the fridge. And I served them as a side to your spiralized zucchini recipe. Delish!! Thanks!!


  • Steve

    Boiling followed by ice bath sound like extra dishes to me. I usually just put in the microwave with a little water for 2 minutes. Any harm in that?

    • Elise Bauer

      Whatever works for you! Sounds like an easy way to make the beans. :-)

  • Lyn

    Dinner party next week…these will be fantastic as side dish…thanks

  • Terri | that's some good cookin'

    Elise, these beans sound excellent! I can imagine that the sauce would work very well with carrots and winter squash, too. As you said, very flexible. Thanks for including the link to the Crockpot Chicken a l’ Orange on my blog. I have admired your blog for a number of years and am constantly using it as a resource. I always appreciate the information and the recipes you offer here. Best of all, I love it when you talk about family and include recipes and anecdotes from your Mom and Dad. It makes me feel a part of what’s happening; as if I am hanging out at the kitchen counter watching the meal unfold. Thanks for having such a great site.

  • Holly

    I’m trying this tomorrow! I love doing different things with beans, and I have all ingredients. A chef once told me she uses a combo of sirarcha and orange marmalade on grilled cheese, so how good must that combo be!