We’ve all been there: After another long day at the office, you collapse onto the couch, hit speed dial, and order Chinese takeout—with a large side of guilt. You know all that fatty, fried meat smothered in sauce is a calorie bomb, but it’s quick and easy—and you swear you’ll save half for tomorrow’s lunch. Well, we have a better idea (and you can eat the entire thing!): A slimmed-down version of kung pao chicken, a Szechuan staple. Created by Chris Yeo, the owner and executive chef of Sino Restaurant + Lounge in San Jose, California, the recipe calls for grilled, skinless chicken breasts in place of the typical breaded and deep-fried stuff.