1. Heat oil over medium heat in a large frying pan.

2. Add diced chicken, sprinkle with pepper and cook about 5 minutes or until cooked through.

3. Add sweet bell pepper and zucchini and cook another 3 or 4 minutes to soften veggies.

4. Add minced garlic and ginger and cook 1 minute or so.

5. In a small bowl combine chili flakes, broth, soy sauce, rice vinegar and corn starch.

6. Pour the mixture into the pan over the chicken and vegetables.

7. Bring to a simmer and cook for a few minutes until the sauce begins to thicken.

8. Add mango and spinach and cook until warmed through.

9. Serve on its own or over a bed of rice.