In a covered pan, bring 3 quarts water to a boil over high heat.
Meanwhile, rinse chicken, pat dry, and put in a bowl.
In a food processor, whirl garlic, cilantro, basil, and mint leaves until minced. Pour into a shallow bowl.
Mix vinegar with chicken, lift out pieces with a slotted spoon, and add to herb mixture. Mix and pour pieces into an oiled or nonstick 10- by 15-inch pan and spread out in a single layer.
Broil chicken about 4 inches from heat until no longer pink in center (cut to test), 4 to 5 minutes.
When chicken goes under the broiler, immediately add linguine to boiling water and cook until tender to bite, 3 to 5 minutes.
Drain pasta, return to pan, and add all but 2 tablespoons peanut sauce. Mix well and spoon onto plates. Top equally with chicken. Drizzle with remaining sauce; garnish with mint sprigs.
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