Bring large pot lightly salted water to boiling for pasta.
Cut off white ends of onions; chop; reserve. Slice green tops into 2-inch slivers; place in large bowl.
Combine chicken broth, soy sauce and chopped white part of green onion in skillet. Bring to simmering. Add turkey; simmer 2 to 3 minutes or until cooked through. Remove turkey with slotted spoon to the large bowl.
Pour cooking liquids into blender. Add peanut butter, chili sauce, vinegar, sesame oil, ginger and hot-pepper sauce. Whirl until smooth.
Cook linguine in boiling water for 11 minutes or until firm but tender. Drain; rinse under cold running water; drain well. Add to the large bowl along with the sweet peppers; toss. (Can be made up to 4 hours ahead up to this point and refrigerated.)
Add peanut sauce; toss to mix to coat noodles. Sprinkle with cilantro. Serve cold or at room temperature. Makes 6 servings.