Yuzu and Mirin Marinated Grilled Chicken Thighs with Chinese Vegetable Fried Rice

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OMG!!! Used chicken breast instead of thighs. Added 4 Tbs of marinade to the rice thanks to an earlier review. Cooked the chicken stove top and as it cooked added marinade to the skillet. Amazing!!

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Emeril Lagasse and I are almost always on the same wave-length. Today, because I had a lot of leftover rice, I decided to make fried rice and had also decided to accompany it with teriyaki chicken thighs. Because I had not made fried rice in awhile I looked for a recipe and immediately found this one and was not surprised to find that it was Mr. Lagasse's recipe and that was for the exact same meal I had planned. I made it tonight and it was very good, very fast and very easy. However, the fried rice recipe listed here needs to be edited because it does not say when or how to add the two cups of stir fry vegetables and the parsley is added twice. This was not a problem for me, but for a novice cook it might be. recipe

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We made the chicken without the alcohol and substituted boneless chicken breast for the thighs, and it came out fantastic! Even my oh-so-picky husband gave it the okay. Superfast, supereasy, you could probably speed it up even more by just adding ponzu to your favorite teriyaki sauce. The fried rice was average, but a little bland; maybe next time i'll use the leftover marinade to season the rice.

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I didn't find it hard to get any of those mentioned ingredients. Most can be found in an Asian supermarket. This is a decent recipe and the outcome was good.

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. . . then I read the directions. First you obtain yuzu or ponzu and sake and rice wine and other large quantities of exotic ingredients and THEN you marinate the chicken in it for FIFTEEN MINUTES. I'm sure it's delicious, but it must be a restaurant recipe -- for the home cook it seems wasteful.

Am I wrong?