I FOUND A RECIPE THAT MY PICKY RYAN REALLY REALLY LIKES! AND IT'S NOT MEXICAN! He even said, "It's restaurant quality."

It's vegetable stir-fry. I made it from scratch and added chicken with my own mix of seasoning and more variety to the vegetables.

Here's my recipe:

Chicken and Vegetable Stir-Fry a la Heathercicle Squishy

1 tbsp corn starch
1 tbsp sugar (I used honey instead)
1/4 tsp ground ginger
1/2 C orange juice
2 tbsp soy sauce
1 garlic clove, minced
1 large carrot (or about 1 C) chopped
1 C broccoli florets
1 C cauliflowerets
2 jalapeños, sliced
3 tsp oil (stir-fry portion)
2 tbsp oil (chicken portion)
1 C roughly chopped fresh mushrooms
1/2 C frozen peas
1/2 C broccoli sprouts
1 C rice
1 lb chicken cut into bite size pieces

Prepare rice per package. Cover and set aside to keep warm.

Prepare vegetables (chopping, etc). Combine corn starch, sugar, and ginger. Stir in OJ, soy sauce, and garlic. Set aside.

Preheat oil in skillet or wok. Once heated, place chicken into oil. Generously cover chicken with garlic salt and ground ginger; lightly dust with paprika and cayenne. Stir and cook thoroughly. Once cooked, remove from pan. Put oil into hot skillet and stir-fry carrots, broccoli, and cauliflower for 4 - 5 minutes. Add mushrooms, peas, sprouts and about 1/4 tsp oil then stir-fry for about 3 minutes more. Stir juice mix then add to pan, along with chicken. Bring to boil and stir until thickened, approximately 2 - 3 minutes. Serve over rice.