About 40 minutes before serving: Prepare linguine as label directs; drain. Meanwhile, cut red pepper and cucumber into matchstick thin strips; thinly slice green onion. Set aside. Cut chicken-breast halves crosswise into 1-inch-thick strips. In medium bowl, combine cornstarch and salt. Toss chicken strips in cornstarch mixture to coat. In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces, stirring quickly and constantly, until lightly browned and chicken loses its pink color throughout. Remove chicken to plate; keep warm. To skillet over medium heat, add peanut butter, soy sauce, sesame oil, vinegar, sugar, and 3/4 cup water; cook, stirring constantly, until mixture is smooth. Stir in linguine and heat through. Spoon linguine mixture onto warm platter. Top with red-pepper and cucumber strips, then chicken strips and green onion. If you like, sprinkle with crushed red pepper. Toss to serve. Makes 4 servings., Each serving: About 560 calories, 21 g fat, 65 mg cholesterol, 1195 mg sodium. chick 10