Lemongrass-Peppercorn Chicken Tacos

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• PROPOSED requirement, pending Mary's confirmation: 1 cup cooked boneless chicken, shredded or diced, plus 1/2 cup reserved lemongrass-peppercorn sauce. This is not a claim about the amount left from the original 3-lb bone-in chicken. Choose one idea; amounts are not needed for all three. leftover Thai Lemongrass Chicken Au Poivre

• 1 cup shredded cabbage
• 1 TBSP rice vinegar
• 1 tsp sugar
• 2 TBSP mayonnaise
• 2 tsp fresh lime juice
• 1 TBSP chopped cilantro
• 1/8 tsp kosher salt, or less to taste
• 1–2 TBSP water, only if needed
• 4 small (6-inch) tortillas
• 1/2 jalapeño, thinly sliced (optional)

Directions

1. Use promptly refrigerated chicken and sauce within 3–4 days of the original cooking date. Reheating does not restart that storage period.
2. Toss the cabbage with rice vinegar, sugar and half the salt; stand 10 minutes, then drain.
3. Mix mayonnaise, lime juice and cilantro. Taste before adding the remaining salt.
4. Warm the proposed 1/2 cup sauce in a small skillet over medium-low heat. Add the proposed 1 cup shredded chicken and 1–2 TBSP water only if needed. Cover and heat, stirring, until the chicken reaches 165°F; allow about 5–8 minutes, using temperature rather than time alone.
5. Warm tortillas in a dry skillet, about 20–30 seconds per side.
6. Divide chicken and sauce among four tortillas. Add slaw, lime mayonnaise and optional jalapeño. Serve two tacos per person.

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