Chicken & Pumpkin Stir Fry

800 g boneless, skinless chicken breasts, diced
20 g dried porcini mushrooms, soaked in hot water for 30 minutes
450 g roasted pumpkin, diced
200-250 ml heavy cream
1 onion, sliced
1 clove garlic
sage
salt
ground black pepper
1 tsp turmeric
oil for frying

Heat some oil in a wok. Fry chopped garlic for a moment and then toss in onion. When onion is half way done, add mushrooms and continue to stir fry. When onions are “glassy” add chicken, salt, pepper and sage, and stir fry until chicken is almost done. Pour in heavy cream and turmeric and stir fry until finished. Remove from heat and stir in pumpkin.

Note: This is my entry for the Weekend Wokking November, created by Wandering Chopsticks and hosted by Ning of Heart and Hearth this month. If you’d like to participate, check out the rules and send your entries by 11:59 p.m., Sunday, November 2 to heartandhearth_blog (at) yahoo (dot) com. The secret ingredient for this month’s challenge is PUMPKIN.

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